sensory quality - Globe Thesis

Keyword [sensory quality] Result: 141 - 160 \| Page: 8 of 9
141.	Effects of bran treatment on rheology and sensory quality of whole wheat flat bread
142.	Nutrition, sensory, quality and safety evaluation of a new specialty produce: Microgreens
143.	Starch fragmentation in relation to processing conditions and sensory quality of conventional processed grit corn flake
144.	Physicochemical and sensory quality of chiffon cake prepared with rebaudioside-A and erythritol as replacement for sucrose
145.	Use of superatmospheric oxygen atmospheres and UV-C radiation to preserve the microbial and sensory quality of fresh processed vegetables (Spanish and English text)
146.	Drying and pretreatments affect the nutritional and sensory quality of oyster mushrooms
147.	Study On Improving The Water-holding Capacity And Sensory Quality Of Tobacco With Potassium Lactate
148.	The Characteristics Of Rapeseed Oil Gel And Its Application In Soybean Paste
149.	Effect Of Soy Protein Isolate On The Sensory Quality Of Milk Cheese
150.	Study On Effects Of Glutinous Rice Varieties On The Quality And Shelf Life Of Rice Dumplings
151.	Study On The Chemical Components And Flavor Quality Of Hainan Coffees From Different Geographical Origins
152.	Structure Adjustment Of Soybean Tissue Protein And Its Application In Vegetarian Sausage
153.	Establishment Of Pork Skin Jelly Sensory Evaluation System And Its Processing Technology
154.	Effect Of Three Fresh Zers On Quality Of Apple Storage
155.	Study On Sensory Property Of Chinese Mitten Crab(Eriocheir Sinensis)and Its Evaluation Method
156.	Effect Of Milk Composition On Sensory Quality Of Coffee And Its Related Mechanism Analysis
157.	Study On The Modified Atmosphere Preservation Technology Of Agaricus Bisprus
158.	Effects Of Hot Air Drying On Sensory Quality Of Shiitake Mushrooms
159.	Effect Of Storage Temperature On Postharvest Quality Of Fresh Walnut
160.	Study On The Preparation Of Fermented Chili Sauce With Dried Chili
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