Keyword [Improved Extrusion Cooking Technology] Result: 1 - 5 | Page: 1 of 1 1.  Preparation And Qualities Of Whole Grain Rice Produced By Improved Extrusion Cooking Technology 2.  Preparation And Properties Of Resistant Starch-fortified Rice 3.  Preparation And Properties Of Texturized Rice With Low Protein By Improved Extrusion Cooking Technology 4.  Preparation And Properties Of Texturized Rice Rich In Boiling-stable Resistant Starch By Improved Extrusion Cooking Technology 5.  Effect Of Improved Extrusion Cooking Technology On Structure And Properties Of Rice Starch And Its Application In Starchy Food   <<First  <Prev  Next>  Last>>  Jump to

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