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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
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