Lv5
1100 积分 2024-10-31 加入
Changes in Chemical Composition of Lentils, Including Gamma-Aminobutyric Acid and Volatile Compound Formation during Submerged and Solid-State Fermentation with Pediococcus acidilactici
12天前
已完结
Impact of solid-state fermentation utilizing Saccharomyces boulardii on the chemical composition and bioactive constituents of rice husk
3个月前
已完结
Production of Phytase, Protease and Xylanase by Aspergillus niveus with Rice Husk as a Carbon Source and Application of the Enzymes in Animal Feed
3个月前
已完结
The main nutritional components in colored rice grains
3个月前
已完结
Rice for Food Security: Revisiting Its Production, Diversity, Rice Milling Process and Nutrient Content
3个月前
已完结
A systematic review of post-harvest rice fortification: Technologies, sensory characteristics, consumer acceptance, and bioavailability
3个月前
已完结
Nutrients in rice bran oil and their nutritional functions: a review
3个月前
已完结
Valorization of by-product from rice milling industry by enzymatic hydrolysis and potential application
4个月前
已完结
Enzymatic hydrolysis method for development of low glycemic index rice flour from temperate grown rice (var. Jehlum): numerical optimization, rheological and spectroscopic characteristics
4个月前
已关闭
Effects of hydrodynamic cavitation combined with snail enzyme treatment on the structure and functional properties of water-soluble dietary fiber in rice husks
4个月前
已完结
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