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Classification of the Physicochemical Quality of White, Parboiled, Black and Red Rice in Storage and Processing Units Integrating Near-infrared Spectroscopy, Hyperspectral Sensing, and Machine Learning Models

Crossref DOI link: https://doi.org/10.1007/s42853-025-00290-z

Published Online: 2026-02-02

Published Print: 2026-03

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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