Processing methods - Globe Thesis

Keyword [Processing methods] Result: 61 - 80 \| Page: 4 of 7
61.	The Effect Of Different Processing Methods On The Activity Of Oat Polyphenols And The Creation Of Nutrient Powder
62.	Physicochemical And Functional Characterization Of Chickpea (Cicer Arietinum L.) Using Different Processing Methods And Its Utilization In Yogurt
63.	Experimental And Application Research On Surface Crack Propagation Regularity And Acoustoelectric Effect Of Loaded Coal
64.	Investigating The Diversity Of Mung Bean Starch In Chinese Cultivars And Application Of Various Processing Methods Affecting The Structure,Digestibility For Low GI Products
65.	Processing Methods And Mechanisms For Strengthening And Toughening Of Electroslag Remelting H13 Steel With Rare Earth Microalloying
66.	Exploration Of Non-conventional Polymer Processing Methods Using Dynamic Covalent Polymer Networks
67.	Effects Of Different Processing Methods On Lipid In Pork
68.	Studies On Changes Of Active Substances And Antioxidant Activity During Processing Of Germinated Brown Rice
69.	Research On Content Change Of Hexanal And Hexanoic Acid Of Rabbit Meat Under Different Processing Methods And Its Correlation With Fatty Acid Oxidation
70.	Processing Methods Of Hawk Tea And Evaluation Of Anti-inflammatory Effect On Ulcerative Colitis In Mice
71.	Effects Of Germination And Different Processing Methods On Biological Activity Of Ginkgo Biloba And The Development Of High Calcium Milk Beverage
72.	Research On Data Processing Methods Of Surface Enhanced Raman Spectroscopy
73.	Effect Of Solid-state Fermentation With Agaricus Blazei On Polyphenols Of Cereal
74.	Effects Of Different Processing Methods On Phenolic Substances And Antioxidant Activities Of Beans
75.	Research On The Correlation Between Amantadine Residue And Safety Of Algae
76.	Effects Of Several Physical Processing Methods On The Dissociation Effect Of Neu5Gc In Red Meat
77.	Effects Of Different Processing Methods On The Nutritional And Digestive Characteristics Of Potatoes In Ningxia Region
78.	Effects Of Thermal Processing On Protein Oxidation And Digestive Simulation Of Mutton Products In Vitro
79.	Effects Of Bacteriostasis Preservation And Processing Methods On The Immunological Activity Of Major Allergen Tropomyosin In Shrimp
80.	Study On Data Processing Methods Of Hyperspectral Detection In Meat Adulteration
<<First <Prev Next> Last>> Jump to