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机译:深入了解烹饪过程中加拿大神奇普通豆(菜豆)变软的机理
Katholieke Univ Leuven, Lab Food Technol, Leuven Food Sci & Nutr Res Ctr LFoRCe, Dept Microbial & Mol Syst M2S, Kasteelpk Arenberg 22,Box 2457, B-3001 Heverlee, Belgium;
Katholieke Univ Leuven, Lab Food Technol, Leuven Food Sci & Nutr Res Ctr LFoRCe, Dept Microbial & Mol Syst M2S, Kasteelpk Arenberg 22,Box 2457, B-3001 Heverlee, Belgium;
Katholieke Univ Leuven, Lab Food Technol, Leuven Food Sci & Nutr Res Ctr LFoRCe, Dept Microbial & Mol Syst M2S, Kasteelpk Arenberg 22,Box 2457, B-3001 Heverlee, Belgium;
Katholieke Univ Leuven, Lab Food Technol, Leuven Food Sci & Nutr Res Ctr LFoRCe, Dept Microbial & Mol Syst M2S, Kasteelpk Arenberg 22,Box 2457, B-3001 Heverlee, Belgium;
Katholieke Univ Leuven, Lab Food Technol, Leuven Food Sci & Nutr Res Ctr LFoRCe, Dept Microbial & Mol Syst M2S, Kasteelpk Arenberg 22,Box 2457, B-3001 Heverlee, Belgium;
Katholieke Univ Leuven, Lab Food Technol, Leuven Food Sci & Nutr Res Ctr LFoRCe, Dept Microbial & Mol Syst M2S, Kasteelpk Arenberg 22,Box 2457, B-3001 Heverlee, Belgium;
Katholieke Univ Leuven, Lab Food Technol, Leuven Food Sci & Nutr Res Ctr LFoRCe, Dept Microbial & Mol Syst M2S, Kasteelpk Arenberg 22,Box 2457, B-3001 Heverlee, Belgium;
Katholieke Univ Leuven, Lab Food Technol, Leuven Food Sci & Nutr Res Ctr LFoRCe, Dept Microbial & Mol Syst M2S, Kasteelpk Arenberg 22,Box 2457, B-3001 Heverlee, Belgium;
Bean cotyledons; Bean seed coats; Starch gelatinisation; Cell separation; Pectin solubilization; Texture evolution;
机译:用普通豆粉(菜豆)强化玉米淀粉基膨化小吃的物理和营养影响:添加豆类和挤压烹饪的影响
机译:镉作为环境污染物,镉对加拿大神奇豆(菜豆)叶绿素含量的影响
机译:镉作为植物的环境污染物使用作为污染的生物指示剂(体内实验)镉对加拿大神奇豆(菜豆)叶绿素含量的影响
机译:寻找对墨西哥豆类象鼻虫(Zabrotes Subfasciatus}在共同豆(Phoudolusulus vulgaris)基因型中的阻力来源
机译:攀登常见豆类(Phoudolusualus)的基因生态学 - 卢旺达常见的马赛克病毒/豆类常见的马赛克坏死病毒(BCMV / BCMNV)关系:抗病毒豆类的开发的关键
机译:常见豆类烹饪时间的遗传建筑和基因组预测(phoudolusulusulis l.)
机译:常见豆类中烹饪时间,铁和锌含量的可变性(phoudolusulus vulgaris l.)基因型