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Keyword [Purple potato]
Result: 21 - 30 | Page: 2 of 2
21. Study On Separation Of Purple Potato Anthocyanins And Processing Technology Of Purple Potato Beverage
22. Extraction,Purification And Structural Identification Of Anthocyanins From Purple Potato
23. Study On Drying Characteristics And Quality Of Purple Potato Chips By Microwave And Infrared Treatment
24. Study On Processing Of Whole Purple Potato Flour Steamed Bread And Nutritional Characteristics
25. Factors affecting color and anthocyanin content of 'Michigan purple' potato tubers during tuber development and storage
26. Study On The Process And Digestion Characteristics Of Purple Potato Rice Noodles
27. Effects Of Drying Methods On Drying Characteristics And Quality Of Purple Potato
28. Study On Lactobacillus Plantarum HQ-3 Fermented Purple Potato Beverage
29. Process Optimization And Flavor Change Of Low-sugar Yeast Fermented Purple Potato Powder
30. Effects Of Dehydration And Frozen Storage On Anthocyanin Content And Storage Quality Of Purple Potato
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