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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
1天前
待确认
Effects of degree of milling on the starch digestibility of cooked rice during (in vitro) small intestine digestion
15天前
已完结
Effects of degree of milling on bran layer structure, physicochemical properties and cooking quality of brown rice
19天前
已完结
Structural changes of starch under different milling degrees affect the cooking and textural properties of rice
20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
21天前
已完结
Improvement in Taste Quality of Rice Porridge Using Konjac Glucomannan
22天前
已完结
Descriptive Profile and Liking/Disliking Factors for Aseptic-packaged Rice Porridge
22天前
已关闭
The impact of milling degrees on rice quality using simultaneous rheology and FTIR techniques: Focus on starch structure
22天前
已完结
The impact of milling degrees on rice quality using simultaneous rheology and FTIR techniques: Focus on starch structure
23天前
已完结
Effects of Thickness Fraction Process on Physicochemical Properties, Cooking Qualities, and Sensory Characteristics of Long-Grain Rice Samples
25天前
已完结
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