cooking and eating quality - Globe Thesis

Keyword [cooking and eating quality] Result: 1 - 14 \| Page: 1 of 1
1.	The Study Of Using Wheat Flour To Granulate Rice -like Food
2.	Study On Influence Of Rice Protein And Its Composition On Rice Cooking And Eating Quality
3.	Genetic Effect Of Soluble Starch Synthesis Genes On Cooking And Eating Qulities Under The Semi-glutinou Gene Wx-mq In Rice
4.	Physical And Chemical Foundation For Cooking And Eating Quality Of Japonica Rice
5.	Study On Improving Cooking And Eating Qualities Of Brown Rice By Lactic Acid Bacteria Fermentation
6.	Researches On The Mechanism And Effects Of Rice Aging On Cooking And Eating Quality Of Rice
7.	Analysis Of Taste Quality And Digestion Characteristics Of Southern Soft Rice Japonica Rice Based On Starch
8.	QTL Mapping And Effect Verification Of Rice Appearance And Cooking And Eating Quality Traits
9.	Diversity Of Starch Synthesis-related Genes In Guizhou Local Red Rice Varieties And Their Effects On Cooking And Eating Quality
10.	Effects Of Different Pretreatments On Cooking Quality And Nutritional Properties Of Black Rice
11.	Effects Of Degree Of Milling On Physicochemical Properties And Cooking And Eating Quality Of Indica Rice
12.	Effects Of High Night Temperature On Protein Content And Cooking And Eating Quality Of Rice And Its Physiological Mechanism
13.	Effects Of Solid-state Fermentation With Lactobacillus Fermentum And Lysine Addition On Cooking,eating And Storage Quality Of Brown Rice Noodles
14.	Effects Of Addition Of MTG,GDL And Soybean 7S Protein On The Cooking And Eating Quality And Digestive Characteristics Of Rice Noodles
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