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Keyword [Brown rice]
Result: 181 - 200 | Page: 10 of 10
181.
Effect Of Baking Soda On Cooking Quality And Starch Properties Of Brown Rice
182.
Development Of Brown Rice High Protein Bread And Functional Analysis
183.
Study On Flavor And Antioxidation Of Germinated Selenium Enriched Rough Millet And Its Fermented Beverage By Lactic Acid Bacteria
184.
Research On The Effects Of Different Processing Methods On The Functional Components,Quality,Digestion And Absorption Of Brown Rice Products
185.
Effect Of Different Cooking Methods On Antioxidant Activities And Amylase And Glucoside Activities Of Phenolic Compounds In Brown Rice
186.
The Micronization And Properties Of Rice Bran And Its Application In Steamed Brown Rice Cake
187.
Effect Of Different Soaking Conditions And Pressure Conditions On Cooking Quality Of Brown Rice
188.
Preparation Of Brown Rice Flour By Low Temperature Impact Mill And Its Application In Gluten-free Bread
189.
Study On Stability Of Whole Grain Beverage And Product Development
190.
Optimization Of Selenium-enriched Germinated Brown Rice And Its Extruded Rice
191.
Effects Of Cooking Methods On Antioxidant And Hypoglycemic Activities Of Brown Rice Phenolics And The Development Of Brown Rice Soft Cracker
192.
Study On The Processing Technology And Functional Components Of Germinated Brown Rice Nutritional Powder By Drum Drying
193.
Preliminary Evaluation Of Nutritional Value Of Stored Brown Rice And Feeding Effects
194.
Study On The Quality Control Of Whole Grain Brown Rice By Different Processing Methods
195.
Study On Characteristics Of Crushing Mechanics And Crack Variation Of Brown Rice
196.
Effect Of Traditional Processing On Bioavailability And Antioxidant Activity Of Selenoprotein In Selenium-enriched Brown Rice
197.
Accumulation Of γ-Aminobutyric Acid In Millet Brown Rice In Response To Soak Stress And Cold Shock Stress
198.
Effect Of Raw Materials Difference On Physicochemical Properties Of Brown Rice Flour And Quality Of Brown Rice Products
199.
Optimization Of Brown Rice Germination Process And Application
200.
Process Technology Research Of Three Kinds Of Fermented Roughage Beverages
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