机译:挤压高粱基因型对可溶性饮料再水合和感应特性的影响及巴西消费者对高粱和谷物饮料的看法
Univ Fed Rural Rio de Janeiro Posgrad Program Food Sci &
Technol Rodovia BR 465 Km 7 BR-23890000 Seropedica RJ Brazil;
Embrapa Agroind Alimentos Ave Amer 29501 BR-23020470 Rio De Janeiro RJ Brazil;
Embrapa Agroind Alimentos Ave Amer 29501 BR-23020470 Rio De Janeiro RJ Brazil;
Univ Fed Rural Rio de Janeiro Posgrad Program Food Sci &
Technol Rodovia BR 465 Km 7 BR-23890000 Seropedica RJ Brazil;
Univ Fed Rural Rio de Janeiro Posgrad Program Food Sci &
Technol Rodovia BR 465 Km 7 BR-23890000 Seropedica RJ Brazil;
Embrapa Agroind Alimentos Ave Amer 29501 BR-23020470 Rio De Janeiro RJ Brazil;
Embrapa Agroind Alimentos Ave Amer 29501 BR-23020470 Rio De Janeiro RJ Brazil;
Emprapa Milho &
Sorgo Rodovia BR 424 Km 45 BR-35701970 Sete Lagoas MG Brazil;
Sorghum bicolor L.; Drink; Wholemeal; Multiple factor analysis;
机译:挤压高粱基因型对可溶性饮料再水合和感应特性的影响及巴西消费者对高粱和谷物饮料的看法
机译:加工对尼日利亚广泛食用的Kunun-Zaki(高粱基非酒精性饮料)的营养,微生物和感官特性的影响
机译:加工的高粱和小米对其酚类植物化学物质的影响及其对高粱和小米食品和饮料产品健康特性的影响
机译:使用双螺杆挤出机由特种高粱和高粱麸制成的早餐谷物和小吃的化学和物理性质
机译:麦芽和发酵谷物制成的饮料的感官评估和消费者接受度:贝宁的gowe案例
机译:两种高粱产生的OGI(尼日利亚传统谷物饮料)的物理化学,微生物营养和感官评价