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Keyword [Flours]
Result: 1 - 20 | Page: 1 of 2
1.
Effect Of Tea Polysaccharide On Gelatinization And Retrogradation Of Wheat Flours And Their Starch And Baked Products
2.
Study On Potato Instant Noodle Test
3.
Effects Of Several Additives And Legume Flours On Acrylamide And Hydroxymethylfurfural Formation In A Maillard System
4.
Physicochemical And Functional Properties Of Flours And Starches From Different Legumes
5.
Effects Of Debranning On The Properties Of Purple Waxy Wheat Flours And End Products
6.
Establishment Of Gluten Detection Systems On The Buckwheat-wheat Mixed Dough And The Development Of Compound Flour Gluten Fortifier
7.
Empirical Study On The Farmers’ Willingness Of Prevention&Control To The Agricultural Flour Pollution
8.
Effect Of
60
Co Radiation On The Properties Of Rice Flours And Their Starches
9.
Physicochemical And Functional Properties Of Dehulled And Defatted Flours And Proteins From Different Legumes
10.
The Research Of Physico-chemical Properties Of Flours And Starches From Different Kidney Bean
11.
Study On Nutritional Characteristics Of Potato Flours And Special Cultivars Screening Of Potato-wheat Compound Steamed Bread
12.
Study On Corn Flour By Wet Milling And Its Properities
13.
The Effect Of Damaged Starch In Flours On Acrylamide Formation And Starch Digestibility
14.
Effect Of Adding Extruded Oat Flours On Wheat-oat-dough Properties And Bread Qualities
15.
Analysis Of Oxidation And Evaluation Indexes Of Instant Cereal Flours During Storage
16.
Investigation Of The Characteristics Of Chongqing Noodles And Its Tailored Flours And Development Of Instant Wet Chongqing Noodles
17.
Study On The Effect Of Germination Degree On Macro Components Of Pea And Processing Characteristics Of Pea Whole Flours
18.
Beta-glucan effects on pasting properties and potential health benefits of flours from different oat lines
19.
Solvent Effects on the Molecular Structures of Crude Gliadins as Revealed by Density and Ultrasound Velocity Measurements
20.
Understanding and improving functionality of waxy wheat flours
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