...
机译:高温空气流化改善糙米的烹饪和食用质量和储存稳定性
Jiangnan Univ Minist Educ Key Lab Carbohydrate Chem &
Biotechnol Lihu Rd 1800 Wuxi 214122 Jiangsu Peoples R China;
Jiangnan Univ Minist Educ Key Lab Carbohydrate Chem &
Biotechnol Lihu Rd 1800 Wuxi 214122 Jiangsu Peoples R China;
Jiangnan Univ Minist Educ Key Lab Carbohydrate Chem &
Biotechnol Lihu Rd 1800 Wuxi 214122 Jiangsu Peoples R China;
Jiangnan Univ Sch Food Sci &
Technol Lihu Rd 1800 Wuxi 214122 Jiangsu Peoples R China;
Jiangnan Univ State Key Lab Food Sci &
Technol Lihu Rd 1800 Wuxi 214122 Jiangsu Peoples R China;
Jiangnan Univ Natl Engn Lab Cereal Fermentat Technol Lihu Rd 1800 Wuxi 214122 Jiangsu Peoples R China;
Brown rice; High-temperature air fluidization; Cooking and eating quality; Nutritional quality; Storage stability;
机译:高温空气流化(HTAF)对黑稻(Oryza Sativa L.)饮食质量,消化率和抗氧化活性的影响
机译:高温空气流化(HTAF)对黑稻(Oryza Sativa L.)饮食质量,消化率和抗氧化活性的影响
机译:超声酶处理对糙米蒸煮及食用品质的影响
机译:气调帐篷结合气调包装对稻米蒸煮食味品质的影响
机译:影响非糯米的烹饪和食用质量的理化因素。
机译:储存后氮肥施用率的施用率影响
机译:储存后氮肥施用率的施用率影响
机译:在热应激条件下改善膳食,即食奶酪蔓延的储存稳定性