Lv75
4000 积分 2024-01-20 加入
Volatile Flavor Components of Rice Cakes
8天前
已完结
Influence of different indica rice (Oryza sativa L. subsp. indica Kato) flours on the quality and flavor characteristics of fermented rice cakes
8天前
已完结
The Qualities of Makgeolli (Korean Rice Wine) Made with Different Rice Cultivars, Milling Degrees of Rice, and Nuruks
11天前
已完结
Effect of fermentation metabolites on rheological and sensory properties of fermented rice noodles
11天前
已完结
The Qualities of Makgeolli (Korean Rice Wine) Made with Different Rice Cultivars, Milling Degrees of Rice, and Nuruks
11天前
已关闭
A Gas Chromatography Procedure for Determining Milled Rice Surface Lipid Content
11天前
已完结
PLS/OPLS models in metabolomics: the impact of permutation of dataset rows on the K-fold cross-validation quality parameters
15天前
已完结
Time–Temperature Management Along the Food Cold Chain: A Review of Recent Developments
16天前
已完结
Effects of packaging methods and storage temperature on shelf life of fermented rice cake
17天前
已完结
Texture Attributes, Retrogradation Properties and Microbiological Shelf Life of Instant Rice Cake
17天前
已完结
皖公网安备34019202002308
