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Keyword [Rice flour]
Result: 81 - 100 | Page: 5 of 6
81. MODIFICATION OF RICE FLOUR AND ITS POTENTIAL USE IN THE FOOD INDUSTRY
82. Study On Cadmium Reduction Mechanism Of Rice Lactobacillus Fermentation And Its Application
83. Study On Water-saving And Pollution-reducing Process Of Soaking Of Glutinous Rice Flour
84. Effects Of Starch And Protein Components In Glutinous Rice Flour On Its Gelatinization Properties
85. Effect Of Lactic Acid Bacteria Fermentation And Enzyme Treatment On The Quality Of Rice Starch And It's Product With Excessive Cadmium
86. The Effect Of Multiple Heat-moisture Treatment On Digestibility Of Rice Starch And Rice Noodle
87. Effect Of Defatting And Deproteinization On The Structure,Properties And Their Relationship Of Early Indica Rice Flour
88. The Development Of Rapid Nondestructive Test Method And System Based On The Near Infrared (NIR) Spectroscopy Technology For Quality Of Water Milled Glutinous Rice Flour
89. The Micronization And Properties Of Rice Bran And Its Application In Steamed Brown Rice Cake
90. Optimization Of Processing Properties Of Protein Fortified Gluten Free Fice Flour And Evaluation Of Food Quality
91. Preparation Of Brown Rice Flour By Low Temperature Impact Mill And Its Application In Gluten-free Bread
92. Changes Of Raw Material Powder And Starch Of Huaining Tribute Cake In Storage
93. Effects Of Different Rice Varieties And Rice Storage Period On Rice Flour Quality
94. Study On The Metabolism And Proliferation Of Foodborne Microorganisms And The Formation Of VBNC State In Rice And Flour-based Products
95. Study On The Effect Of Superheated Steam Treatment On The Quality Of Rice Flour And Instant Rice Noodles
96. Effect Of Raw Materials Difference On Physicochemical Properties Of Brown Rice Flour And Quality Of Brown Rice Products
97. Study On The Effect Of Freezing And Storage Of Freezing Point Temperature On The Quality Of Tangyuan
98. Application Of Mixed Bacteria In Mixed Rice-flour Dough Fermentation
99. Effect Of Glutinous Rice Flour On Properties Of Wheat Flour And Noodle Quality
100. The Research On Process Technology And Anti-staling Of Fermented Potato-rice Cake
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