sweet potato - Globe Thesis

Keyword [sweet potato] Result: 181 - 200 \| Page: 10 of 10
181.	Effect Of Multi-Frequency Ultrasound On Structure And Properties Of Sweet Potato Starch
182.	Study On Drying And Powdering Technology And Green Powdered Beverage Of Sweet Potato Leaves
183.	The Study On Emulsifying Properties Of Sweet Potato Hydrolysates With High Pressure Treatment
184.	Study On Preparation Of Isomaltooligosaccharide From Sweet Potato Reside
185.	Optimization And Application Of Frying Process For Sweet Potato Chips At Normal Atmospheric Pressure
186.	Research Of The Formulation And Optimization Of Adding Purple Sweet Potato Granules For Squeezing Pastry
187.	Technical Study About The Anthocyanins Content Of Purple Sweet Potato Wine
188.	Preparation And Properties Of The Modified Sweet Potato Residue/Polylactic Acid Biodegradable Material
189.	The Study On Earthworm Selectivity To Domestic Animal Dung And Vermicomposting Effect Of Sludge Producing In Livestock Sewage Plant
190.	Research On Extrusion To Physic-chemical Properties Of Purple Sweet Potato Powder
191.	Preparation And Properties Of Resistant Starch Derived From Purple Sweet Potato, And Its Proliferation Effects On Bifidobacterium Adolescence
192.	Research And Application On Preparation Technology And Edible Filmâ€™s Forming Property Of Purple Sweet Potato Starches Modified By Dry Heating Method
193.	Research And Application On Properties Of Purple Sweet Potato Starch/Carrageenan Mixed Systems
194.	Study On Preparation Of Resistant Digestion Sweet Potato Starch By Steam Explosion
195.	Study On Fresh-Keeping And Chilling Resistance Technology Of Sweet Potato
196.	Study On Fermenting Process Of Pickled Cabbage Made By Purple Sweet Potato And Rose And Its Physicochemical Composition Analysis
197.	Study On The Properties And Reaction Kinetics Of Poly Lactic Acid / Modified Sweet Potato Residue
198.	The Joint Production Processing Technology Of Purple Sweet Potatoesâ€™ Powder, Concentrated Juice And Anthocyanin
199.	Study On Fresh-cut Purple Sweet Potato Noodles
200.	Effect Of Combined Heat-Moisture Treatments On The Formation,Structure And Properties Of Slowly Digestible Starch From Sweet Potato Starch
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