Lv3
308 积分 2025-03-20 加入
Effect of Degree of Milling on the Quality of Daohuaxiang Rice and Physicochemical Properties of Instant Rice
6天前
已完结
Effects of degree of milling on the starch digestibility of cooked rice during (in vitro) small intestine digestion
20天前
已完结
Effects of degree of milling on bran layer structure, physicochemical properties and cooking quality of brown rice
25天前
已完结
Structural changes of starch under different milling degrees affect the cooking and textural properties of rice
26天前
已完结
Effects of rice protein on the formation and structural properties of starch-lipid complexes in instant rice noodles incorporated with different fatty acids
26天前
已完结
Improvement in Taste Quality of Rice Porridge Using Konjac Glucomannan
27天前
已完结
Descriptive Profile and Liking/Disliking Factors for Aseptic-packaged Rice Porridge
27天前
已关闭
The impact of milling degrees on rice quality using simultaneous rheology and FTIR techniques: Focus on starch structure
27天前
已完结
The impact of milling degrees on rice quality using simultaneous rheology and FTIR techniques: Focus on starch structure
28天前
已完结
Effects of Thickness Fraction Process on Physicochemical Properties, Cooking Qualities, and Sensory Characteristics of Long-Grain Rice Samples
30天前
已完结
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