JIAMYANGYUAN, S. Effect of microwave and infrared vacuum drying on physicochemical properties of rice bran and their near infrared spectroscopy (NIR) prediction: partial least square (PLS) and principal component analysis (PCA). Food and Applied Bioscience Journal, [S. l.], v. 8, n. 3, p. 19–28, 2020. Disponível em: https://li01.tci-thaijo.org/index.php/fabjournal/article/view/240021. Acesso em: 5 feb. 2023.