Lv1
80 积分 2024-09-26 加入
Comparative evaluation of physicochemical, functional and texture properties and sensory acceptance of different instant rice varieties coated with Spirulina and edible polymers
18小时前
已完结
Self-assembly embedding of curcumin by alkylated rice bran protein
5天前
已完结
Discovery of a Thiamine-Derived Taste Enhancer in Process Flavors
5天前
已完结
Interactive effects and modeling of some processing parameters on milling, cooking, and sensory properties for Nigerian rice using a one-step rice milling machine
11天前
已完结
A comparative HS-SPME/GC-MS-based metabolomics approach for discriminating selected japonica rice varieties from different regions of China in raw and cooked form
11天前
已完结
Effect of different processing technologies on phenolic acids, flavonoids and other antioxidants content in pigmented rice
13天前
已完结
Dynamic Changes in Aroma Compounds and Precursor Substances During Rice Cooking
13天前
已完结
Simultaneous distillation-extraction: from birth to maturity?review
1个月前
已完结
The impact of rice protein on in vitro rice starch digestibility
1个月前
已完结
皖公网安备34019202002308
