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30 积分 2022-11-07 加入
Changes in physicochemical properties of rice starch during steeping in the parboiling process
1年前
已完结
Impact of processing conditions on the extractability and molecular weight distribution of proteins in parboiled brown rice
1年前
已完结
Parboiled Rice Processing Method, Rice Quality, Health Benefits, Environment, and Future Perspectives: A Review
1年前
已完结
A review: Hydrothermal processing of millets and effect on techno‐functional and nutritional properties
1年前
已完结
Pulsed Electric Field Treatment of Oat and Barley Flour: Influence on Enzymes, Non-starch Polysaccharides, Dough Rheological Properties, and Application in Flat Bread
1年前
已关闭
Superheated steam processing: An emerging technology to improve food quality and safety
1年前
已完结
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