Rice Confectionery Composition, Rice Confectionery Area, Rice Shrimp and Rice Confectionery Production Method

• 1. 冷冻甜食、软冰淇淋、冷冻甜食原料、以及冷冻甜食的制造方法 [P] . 中国专利： CN111629600A . 2020-09-04
• 2. 改进的甜食加工机器和甜食制造工艺 [P] . 中国专利： CN103717083B . 2018.04.03
• 3. A RICE FLOUR COMPOSITION FOR BREAD OR CONFECTIONERY, AND METHOD FOR PRODUCING RICE FLOUR COMPOSITION, BREAD OR CONFECTIONERY MADE FROM RICE FLOUR, AND METHOD FOR PRODUCING BREAD OR CONFECTIONERY [P] . 韩国专利： KR100825674B1 . 2008-04-29

  机译： 用于面包或果酱的米粉组合物，以及用于制造米粉组合物，由米粉制成的面包或果酱的方法，以及用于制造面包或果酱的方法

• 4. RAW MATERIALS FOR RICE CONFECTIONERY PRODUCTION AND PRODUCTION OF RICE CONFECTIONERY [P] . 日本专利： JPH10191893A . 1998-07-28

  机译： 大米果酱生产的原材料和大米果酱的生产

• 5. A RICE FLOUR COMPOSITION FOR BREAD OR CONFECTIONERY, BREAD OR CONFECTIONERY MADE FROM RICE FLOUR, AND METHOD FOR PRODUCING THE SAME [P] . 韩国专利： KR100556656B1 . 2006-03-07

  机译： 用于面包或果酱的米粉组合物，由米粉制成的面包或果酱和其制造方法

• 1. Highly Sensitive and Specific Monoclonal Antibody-Based Serological Methods for Rice Ragged Stunt Virus Detection in Rice Plants and Rice Brown Planthopper Vectors [J] . LIU Huan, SONG Xi-jiao, NI Yue-qun, 农业科学学报：英文版 . 2014,第009期
• 2. Highly Sensitive and Speciifc Monoclonal Antibody-Based Serological Methods for Rice Ragged Stunt Virus Detection in Rice Plants and Rice Brown Planthopper Vectors [J] . WU Jian-xiang 农业科学学报（英文版） . 2014,第009期
• 3. Comparison of yield traits in rice among three mechanized planting methods in a rice-wheat rotation system [J] . XING Zhi-peng12, HU Ya-jie12, QIAN Hai-jun12, 农业科学学报：英文版 . 2017,第007期
• 4. Comparison of yield traits in rice among three mechanized planting methods in a rice-wheat rotation system [J] . XING Zhi-peng, DAI Qi-gen, ZHANG Hong-cheng, 农业科学学报（英文版） . 2017,第007期
• 5. RUSSIAN CONFECTIONERY MARKETS FACE PRICE RISES [J] . Confectionery production . 2019,第10期
• 6. Crystallisation of freeze-dried sucrose in model mixtures that represent the amorphous sugar matrices present in confectionery [J] . Jawad Rim, Elleman Carole, Martin Gary P., Food & Function . 2018,第9期
• 7. Confectionery and Bakery Product Packages: Standing out from the Crowd - but not at any Price [J] . Food Marketing & Technology . 2017,第1期
• 8. Chemical Compositions, Phytochemicals, and Antioxidant Capacity of Rice Bran, Rice Bran Layer, and Rice Germ [C] . Anuchita Moongngarm, Natcha Daomukda, Saowarose Khumpika International Conference on Biotechnology and Food Science . 2012
• 9. Oil migration in confectionery fat matrices. [D] . Marty, Stephanie. 2009
• 10. Optimising conditions for bioethanol production from rice husk and rice straw: effects of pre-treatment on liquor composition and fermentation inhibitors [O] . Jia Wu, Adam Elliston, Gwenaelle Le Gall, 2018
• 11. Crystallisation of freeze-dried sucrose in model mixtures that represent the amorphous sugar matrices present in confectionery [O] . Rim Jawad, Carole Elleman, Gary P. Martin, 2018

• 1. Effects of Sowing Methods on Upland Rice in Lowland Rice-Vegetable Sequence in Inland Valley [J] . S. O. Adigbo ,A. O. Ojerinde ,O. Ajayi . 农业科学与技术 . 2010,第003期
• 2. 水果、甜食与下焦肿瘤发病相关性的流行病学调查 [C] . 宋鲁成 ,毕燕妮 ,孟祥翔 . 中华中医药学会药膳分会2017年会议 . 2017
• 3. 甜味受体Tas1R2基因多态性对南宁市5岁儿童摄甜食行为及龋病的影响 [A] . 姚君钰 . 2018