Abstract:Sorghum has a long history of cultivation and is an important food and economic crop. It can be divided into glutinous and non-glutinous varieties according to the starch structure and content. Rapid discrimination between the two would help the winemaking, feed, and food industries complete purchase pricing, ingredients, and quality control. In this study, 38 different samples were acquired, including 14 glutinous and 24 non-glutinous sorghum samples. Near infrared (NIR) spectra of glutinous and non-glutinous… Show more
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