College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China;
College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China;
College of Food Science and Engineering, Shandong Polytechnic University, Ji'nan, China;
Faculty of Applied Biological Sciences, Gifu University, Japan;
发芽糙米; 干物质; 损失率; 大米品种germinated brown rice; dry matter; lose rate; rice varieties;
机译:连续微波干燥下发芽糙米干燥过程的建模与分析
机译:发芽过程和干燥温度对发芽糙米中γ-氨基丁酸和淀粉消化率的影响
机译:模拟流化床干燥过程中发芽的糙米仁中传热和传质引起的应力
机译:糙米萌发过程中干大质量损失影响因素研究
机译:糙米萌发条件与面粉物理化学性质和面包品质的影响
机译:微波干燥引起的裂缝可改善发芽糙米的烹饪质量
机译:研究技术因素对冻干过程中皇家果冻中蛋白质,碳水化合物和脂质的损失的影响