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柯ke
Lv3
230 积分
2023-10-22 加入
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Cooking quality, textural characteristics and sensory evaluation of heat‐moisture treated unpolished red rice under different cooking conditions
1天前
待确认
Effect of fermentation metabolites on rheological and sensory properties of fermented rice noodles
4天前
已完结
Impact of fermentation and extrusion processing on physicochemical, sensory and bioactive properties of rice-black gram mixed flour
4天前
已完结
Functional Enhancement of Rice Bran through Fermentation and It's Sensory Evaluation
4天前
求助中
Cooking quality, textural characteristics and sensory evaluation of heat‐moisture treated unpolished red rice under different cooking conditions
4天前
已完结
Comparative study of volatile organic compound profiles in aromatic and non-aromatic rice cultivars using HS-GC–IMS and their correlation with sensory evaluation
4天前
已完结
Fermentation of Rice, Oat, and Wheat Flour by Pure Cultures of Common Starter Lactic Acid Bacteria: Growth Dynamics, Sensory Evaluation, and Functional Properties
4天前
已完结
Sourdough: A tool for the improved flavour, texture and shelf-life of wheat bread
14天前
已关闭
Rice bran composition and its emerging potential applications
14天前
已关闭
Barley β-glucans alter intestinal viscosity and reduce plasma cholesterol in chicks
14天前
已完结
没有进行任何应助
已经找到,不需要求助【积分已退回】
14天前
速度真快,感谢
11个月前
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