1、

How to improve the quality of dry rice flour

提高干米粉质量的探讨

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2、

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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3、

Ingredients: wheat flour, sugar, palm oil, glutinous rice flour, banana powder, corn starch, cocoa powder, milk powder, food color, salt, flavors.

配料:面粉、糖、棕榈油、糯米粉、香蕉味调味粉、玉米淀粉、可可粉、奶粉、着色剂、盐、调味料。

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4、

The study on producing citric acid by using rice flour

利用稻米发酵生产柠檬酸工艺的研究

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5、

ac, nahco_3 and blends of ac/ nahco_3/ stabilizing agents were investigated by dsc. research on the retrogradation of rice flour pastes with differential scanning calorimetry ( dsc)

通过差示量热扫描分析(DSC)考察了偶氮二甲酰胺(AC)、NaHCO3及AC/NaHCO3/PVC稳定剂共混物的热分解特性。

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6、

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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7、

The Prefered Package Design of Series of Rice Flour

系列米粉包装优化设计

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8、

Viscosity properties of non-glutinous rice flour paste

非糯性大米粉糊粘度性质的研究

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10、

Study on the Development and Analysis of Nutrition Component of Nutritional Rice Flour

方便营养米粉的研发及营养成分分析速溶婴幼儿营养米粉的挤压膨化工艺研究

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11、

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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12、

Development of fish meat rice flour noodles

鱼糜米粉丝的研制

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13、

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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14、

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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15、

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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16、

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

液相色谱-串联质谱测定面条和米粉中的硫脲

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17、

Test of ileal and rectal amino acids digestibility of rice flour for growing pigs

对生长猪直肠与回肠末端大米粉氨基酸消化率的测定

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18、

Brown rice flour is good in whitening and gentle exfoliating.

糙米粉可以美白、轻柔去角质。

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19、

A research report on developing children nutrient rice flour

儿童营养米粉开发研究报告

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20、

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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