Black Beans - Globe Thesis

Keyword [Black Beans] Result: 1 - 19 \| Page: 1 of 1
1.	Research On Extraction, Stability And Biological Activity Of Anthocyanin In Black Rice, Black Beans
2.	Study On Industrialization Technology And Product Of High Protein Grain Breakfast
3.	Preparation Of Fermented Black Beans Soy Milk And Study On The Storing Property Of It
4.	The Study On Antioxidant Activity Of Isoflavone Extracted From Different Varieties Of Soybean And The Bean Sprouts
5.	Research On The Compound Beverage Of Black Fungus Black Rice And Black Beans
6.	Preliminary Research And Development Of Black Bean Sauce
7.	Study On The Portion Of Active Substance In XiaoGang Black Soybean
8.	Ultrasound And Microwave Assisted Extraction Of Black Beans And Its Biological Activity Research Of Isoflavones
9.	Effects Of Water Solution Chitosan Treatment On The Quality Of Soybean Sprouts
10.	The Effect Of High-voltage Pulsed Electric Field On The Properties Of Black Bean Lipoxygenase And Black Bean Protein
11.	Study On The Quality Of Black Rice And Black Bean Noodle Produced By Two Stage Single Screw Extruded
12.	Dielectric Properties Of Black Bean And The Impact Of Radio Frequency Heating On Qualities Of Black Bean
13.	Study On Water Absorption Model And Structural Changes During Precooking Of Black Beans
14.	Effects Of Two Processing Methods On The Physical Properties,Anthocyanin Structure And Anti-inflammatory Activities Of Black Grains
15.	A design for Six Sigma protein concentration process scale-up for black beans
16.	Effects of pretreatment and micronization on the cookability, chemical components and physical structure of navy and black beans ( Phaseolus vulgaris L.)
17.	Study On The Effect Of Processing Methods On The Composition And Digestion Characteristics Of Black Soybean Polyphenols Based On Metabonomics Technology
18.	Study On The Relationship Between Cell Wall Integrity Of Black Bean And The Physicochemical Properties And Starch Digestibility Of Cookies
19.	Study On The Microbial Community Structure And Flavor Quality Of Mixed Fermented Bean Curd
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