edible Quality - Globe Thesis

Keyword [edible Quality] Result: 101 - 120 \| Page: 6 of 7
101.	Study On The In Vitro Digestion Characteristics And Edible Quality Of Extruded Coarse Grain Recombined Rice
102.	The Effect Of Packaging With Moisture-permeable Bags On The Beef Quality During Aging
103.	Effects Of Glucose Oxidase On Fresh-keeping And Edible Quality Of Raw Wet Noodles
104.	Study On The Optimization Of Low GI Extruded Rice And Its Edible Quality And Physical And Chemical Properties
105.	The Process And Evaluation Of Selenium-Enriched Imbibation-Coating Technique For Retaining Embryo Rice
106.	Study On Nutritional Components,Color And Edible Quality Of Quinoa
107.	Effects Of Rice Steam-Microwave Combined Pretreatment On Edible Quality And Storage Quality Of Brown Rice
108.	Study On Edible Quality Improvement Of Fresh/Cooling And Reheating Of Pre-made Pancake
109.	Study On Improving Edible Quality Of Fresh Rice Noodles By Lactobacillus Enhanced Fermentation
110.	Study On The Evaluation And Influence Mechanism Of Edible Quality Of Fresh Waxy Corn
111.	Study On Physicochemical Properties Of Schefflera Ash Water And Edible Quality Of Jizong
112.	Study On Key Factors,Improvement And Mechanism Of Edible Quality Of Brown Rice Noodles
113.	Effects Of Different Thermal Processing Methods On Camel Meat Quality And Protein Digestibility
114.	Study On The Difference Of Nutritional Quality And Edible Quality Of Mutton Of Different Varieties And Parts In Hetian Prefecture
115.	Effects Of Different Drying Methods On Edible Quality And Application Characteristics In Bread Of Hawthorn Powder
116.	Analysis Of Antioxidant Activity Of Different Extracts From Xinjiang Cumin And Its Effect On The Quality Of Roast Mutton
117.	Effect Of Differential Pressure Expansion Puffing Technology And Starch Properties On The Structure And Edible Quality Of Fish Mince Starch Crisps
118.	Effects Of Thermal Processing On Edible Quality And Protein Digestion Characteristics Of Channel Catfish
119.	Effects Of Maltogenic α-amylase And Neutral Protease On Eating Quality Of Fermented Rice Cake
120.	Effects Of α-Amylase And Flavourzyme On The Edible Quality Of Adzuki Bean Paste During Processing
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