Determination of Thiourea in Noodle and Rice Flour by Liquid Chromatography-Mass Spectrometry

Twin-screw extrusion of rice flour with salt and sugar

含盐和糖的米粉的双螺杆挤压装置

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It used to be made of millet flour, but now the material is mainly rice flour.

豆面糕原来以黄米面为其主要原料，现在大多改用江米面。

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Three Kinds of Processing Technology of Nutritional Rice Flour for Baby and Their Effects on Rice Amino Acids

婴儿营养米粉三种加工工艺及其对大米氨基酸的影响

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Development of fish meat rice flour noodles

鱼糜米粉丝的研制

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Determination the Pig's True Ileal Amino Acid Digestibility of Rice Flour

大米粉的猪回肠氨基酸真消化率测定

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The Prefered Package Design of Series of Rice Flour

系列米粉包装优化设计

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X-Ray Fluorescence Determination of Microamount of Elements in Wheat and Rice Flour Samples

X-射线荧光光谱法分析面粉、大米中的微量元素

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Use fucose to develop bread made of rice flour

应用海藻糖开发米粉面包

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The technology study of high-protein rice flour

高蛋白米粉的工艺研究

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Nutritional Evaluation and Application of Rice Flour in Chinese Yellow-Feather Broiler Diet

大米粉在黄羽肉鸡日粮中的营养价值评定及应用研究

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Changes of Fatty Acids in Steamed Pork with Rice Flour during Processing

加工过程中粉蒸肉脂肪酸变化的研究

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Effects of Amylose, Protein and Lipid on the Thermal Properties of Rice Flour

直链淀粉、蛋白质及脂类对大米粉热特性的影响

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Extrusion greatly improved enzymatic efficiency of rice flour.

相同条件下，与未经膨化处理的酶解米粉制取大米麦芽糊精和RPC相比，酶解效率大大提高。

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Effect of soaking fermentation on physicochemical properties of rice flour

浸泡发酵对米粉体系理化特性的影响

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Application of Ant Colony Algorithm in Formula of Infant Nutrient Rice Flour

蚁群算法在婴儿营养米粉配方中的应用

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Effects of black rice flour on the rheological properties of dough

黑米粉添加条件对面团流变性的影响

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Optimum Design of Nutritive Rice Flour Formulation for Infants with Computer

婴儿营养米粉配方的优化设计

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Comparative studies on the retrogradation of rice flour system and rice starch system

米粉体系和米淀粉体系回生特性的比较研究

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Study on the technology of enzymolysis to production infant formula rice flour

婴幼儿谷基配方米粉生物酶解工艺研究

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How to improve the quality of dry rice flour

提高干米粉质量的探讨

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