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zhangyang
Lv1
40 积分
2023-11-15 加入
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Changes of Physicochemical Characteristics of Rice Milled by Newly Designed Abrasive Milling Machine
19天前
已关闭
Rice degree of milling effects on hydration, texture, sensory and energy characteristics. Part 2. Cooking using fixed, water-to-rice ratios
26天前
已完结
Effect of high pressure steam on the eating quality of cooked rice
27天前
已完结
Cooking quality, textural characteristics and sensory evaluation of heat‐moisture treated unpolished red rice under different cooking conditions
27天前
已完结
Impact of degree of milling on cooking duration and textural attributes of long‐grain hybrid rice for instant rice processing
27天前
已完结
Optimum Milling Degree for Improving Sensory Quality of Cooked Rice
28天前
已关闭
Effects of hot air assisted radio frequency drying on heating uniformity, drying characteristics and quality of paddy
30天前
已完结
Improving the eating quality of brown rice by defatting combined with hydrothermal treatment
1个月前
已完结
Comparison of quality of appearance, cooking quality, and protein content of green‐labeled rice and conventional rice
1个月前
已完结
Evaluation of Paddy Drying with Vertical Screw Conveyor Dryer (VSCD) at Different Air Velocities and Temperatures
3个月前
已完结
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