Lv12
10 积分 2025-04-17 加入
Red rice (Oryza sativa L.) composition and its water interaction
4小时前
已完结
Red rice (Oryza sativa L.) composition and its water interaction
1天前
已完结
The Addition of Pinto Bean Flour and Margarine in the Development of Red Rice-Based Novel Gluten-Free Cookies to Improve the Technological, Sensory and Physicochemical Properties
1天前
已完结
The Addition of Pinto Bean Flour and Margarine in the Development of Red Rice-Based Novel Gluten-Free Cookies to Improve the Technological, Sensory and Physicochemical Properties
13天前
已完结
The Addition of Pinto Bean Flour and Margarine in the Development of Red Rice-Based Novel Gluten-Free Cookies to Improve the Technological, Sensory and Physicochemical Properties
13天前
已关闭
The Addition of Pinto Bean Flour and Margarine in the Development of Red Rice-Based Novel Gluten-Free Cookies to Improve the Technological, Sensory and Physicochemical Properties
13天前
已完结
The Addition of Pinto Bean Flour and Margarine in the Development of Red Rice-Based Novel Gluten-Free Cookies to Improve the Technological, Sensory and Physicochemical Properties
13天前
已完结
Development and Kohonen neural network based cluster analysis of red rice cookies enriched with blends of different edible seeds flour
13天前
已完结
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