Cooking properties trang 1 tải miễn phí từ TAILIEUCHUNG

"Cooking properties" trang 1 - tải miễn phí từ Tailieuchung

Physical, functional properties and cooking quality of mothbean [Vigna aconitifolia (Jacq.) Marechal] varieties

Physical, functional properties and cooking quality of mothbean [Vigna aconitifolia (Jacq.) Marechal] varieties

8 89 0

Physicochemical, cooking and textural properties of different genotypes of paddy

Physicochemical, cooking and textural properties of different genotypes of paddy

7 48 1

Physicochemical and cooking properties of rice (Sambha masuri) individually fortified with iron, zinc and calcium

Physicochemical and cooking properties of rice (Sambha masuri) individually fortified with iron, zinc and calcium

13 53 0

A comparative study of physico-chemical and cooking qualities of rice

A comparative study of physico-chemical and cooking qualities of rice

11 69 1

Development of model for extrusion cooking based on textural properties of extrudate prepared from rice broken and pigeon pea dal broken flour blends

Development of model for extrusion cooking based on textural properties of extrudate prepared from rice broken and pigeon pea dal broken flour blends

16 66 0

Development and evaluation of cooking properties of instant noodles incorporated with drumstick leaf powder and defatted soybean flour

Development and evaluation of cooking properties of instant noodles incorporated with drumstick leaf powder and defatted soybean flour

10 66 1

Influence of microwave cooking on proximate, mineral and radical scavenging activities of tree bean seeds and pods

Influence of microwave cooking on proximate, mineral and radical scavenging activities of tree bean seeds and pods

9 57 0

Deploying viscosity and starch polymer properties to predict cooking and eating quality models: A novel breeding tool to predict texture

Deploying viscosity and starch polymer properties to predict cooking and eating quality models: A novel breeding tool to predict texture

12 1 1

Effect of extrusion parameters on textural properties of parboiled rice based bittergourd and water chestnut blended extrudates

Effect of extrusion parameters on textural properties of parboiled rice based bittergourd and water chestnut blended extrudates

9 76 0

Influence of steam jet-cooking on the rheological properties of dry and wet cationized starch solutions

Influence of steam jet-cooking on the rheological properties of dry and wet cationized starch solutions

11 3 1

Characterization of physio-chemical properties of starch among traditional and commercial varieties of rice (Oryza sativa L.) using rapid visco analyser

Characterization of physio-chemical properties of starch among traditional and commercial varieties of rice (Oryza sativa L.) using rapid visco analyser

14 69 1

Đã phát hiện trình chặn quảng cáo AdBlock

Trang web này phụ thuộc vào doanh thu từ số lần hiển thị quảng cáo để tồn tại. Vui lòng tắt trình chặn quảng cáo của bạn hoặc tạm dừng tính năng chặn quảng cáo cho trang web này.