Lv5
940 积分 2023-10-22 加入
Cooking quality and instrumental textural attributes of cooked rice for different milling fractions
3个月前
已完结
Improvement in texture and cooking quality of black rice (Oryza sativa L.) using different pretreatments
3个月前
已完结
Cooking quality, textural characteristics and sensory evaluation of heat‐moisture treated unpolished red rice under different cooking conditions
3个月前
已完结
Solid-state fermentation of Limosilactobacillus fermentum and lysine addition to improve the cooking and eating quality of high-fiber rice noodles
3个月前
已完结
Effects of degree of milling on bran layer structure, physicochemical properties and cooking quality of brown rice
3个月前
已完结
Machine learning-enhanced modeling and characterization for optimizing dietary Fiber production from Highland barley bran
4个月前
已完结
A new para-quinone-type flavan from the leaves of Ilex centrochinensis and its anti-inflammatory activities
4个月前
已完结
Two novel flavanes from the leaves of Morus alba L
4个月前
已完结
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