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Keyword [cooking]
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21. Cooking Quality Assessment And Diversity Analysis Of RVA Profiles Of Aromatic Rice
22. Investigation On The Effects Of Starch Synthesis Related Genes On Cooking And Eating Quality Of Rice (Oryza Sativa L.) Using Near Isogenic Lines
23. Study On The Quality Characteristics And Cooking Properties Of Japonica Rice Varieties In Northeast China
24. The Utilization Of Near Infrared Reflectance Spectroscopy In Improvement Of Rice Cooking And Nutrient Traits
25. Improvement Of The Cooking And Eating Quality Of Hybrid Rice Xieyou 57 And Contents Of Rice Mapping Of QTLs For The Amylose
26. Mapping Of QTLs Underlying Traits Related To Quality Using A Recombinant Inbred Line Population In Rice
27. The Effect Of Cooking And Storage On Sensorial, Nutritional And Functional Properties Of Celeries
28. Effects Of Exogenous Pea-Ferritin Gene On The Important Biological Features And Quality Characters Of Rice Using Near Isogenic Lines
29. Studies On The Technologies Of Male Silkworm Cocoon Drying And Cooking
30. Concentrations Of Lipids In Grains Of Japonica Rice: In Response To Nitrogen Fertilizer And In Relation To Physicochemical Properties Of Rice Flour
31. Preparation Of Rapeseed Protein From Rapeseed Meal In A Reverse Micelle System And The Study On Its Stpwise Enzymatic Hydrolysis
32. Effects Of Five Cooking Methods On Nutritional Quality Of Four Kinds Of Boletus Sp. Mushrooms
33. Studies On The Structural Changes And The Mechanism Of Corn Stalk Hemicelluloses During The Active Oxygen Cooking Processes
34. Establishment Of Near-infrared Reflectance Spectroscopy Model For Amylose Content Of Milleded Rice In Jianghuai Rice Region And The Research Of Rice Cooking Quality
35. Research On The Impact Of Cooking Methods And Home Treatment Habits For The Nutrition Quality And Carbon Emissions In Cauliflower
36. The QTL Analysis Of Rice Grain Weight And Quality
37. The Study On The Conductivity Of Rice Cooking Characteristics
38. Study On Primary Indicators Of Quality Assessment For Brown Rice
39. Rice Proteins Affect Cooking And Eating Quality Of Cooked Indica Rice
40. The Decrease Of Chlorpyrifos Residues In Lentinus Edodes During Food Processing
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