Lv3
220 积分 2023-10-24 加入
Systematical construction of rice flavor types based on HS-SPME-GC–MS and sensory evaluation
2个月前
已完结
Differences in starch and protein composition, morphological and structure, and their impacts on eating quality of soft japonica rice under different light and nitrogen fertilizer conditions in southern China
2个月前
已完结
Different nitrogen fertilizer application in the field affects the morphology and structure of protein and starch in rice during cooking
2个月前
已完结
Nitrogen Fertilization Alters Rice Taste Quality through Layer-Specific Changes in Protein and Starch Composition
2个月前
已完结
Insight into protein-starch ratio on the gelatinization and retrogradation characteristics of reconstituted rice flour
4个月前
已完结
Effect of starch and protein on eating quality of japonica rice in Yangtze River Delta
4个月前
已完结
Physicochemical Properties Related to Quality of Rice Noodles
5个月前
已关闭
Quantitative assessment of protein fractions of Chinese wheat flours and their contribution to white salted noodle quality
5个月前
已完结
Factors Influencing Rice Noodles Qualities
5个月前
已完结
Hydrothermal treatments of rice starch for improvement of rice noodle quality
5个月前
已完结
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