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Cereal & Feed Industry
1003-6202
2011 Issue 5
Nutrition, production and eating methods of rice with remained germ
Zhu Yongyi
..............
page:31-32
The revision and implementation guide of national standard GB1354-2009"rice"
Xie Jian
..............
page:9-23
xin xi dong tai
..............
page:23,45,58
te se dao mi zhi pin hui bian
..............
page:64-65
Advances in rice taste evaluation techinique
Zhou Xianqing;Zhang Yurong
..............
page:37-41
The technical innovation and consumption safety of refinery strip-shaped rice noodles
Fu Xiaoru;Wei Bin;Lv Qiming
..............
page:46-48
Effect of raw material components on the quality of rice crisps by extruding
Ling Bin;Xing Ming;Zhong Juan;Liu Ying
..............
page:49-53
ge di te se mi hui bian
..............
page:59-63
ni liao jie da mi ma ?
..............
page:前插1
The design of large-scale rice mills
Xie Jian;Liu Hua;Wang Hui
..............
page:24-25,30
Development of low temperature increment whitener for rice with germ
Wang Hang;Chen Debing;Cheng Ke;Dai Zhihua;Alec Anderson
..............
page:33-36
nian mi gong ye fu chan pin de zong he li yong
yu lan zuo ; huang xiao ping
..............
page:54-58
Rice production and milling technology
Liu Hua;Wang Hui
..............
page:28-30
da mi de li shi sheng chan xiao fei ji wen hua
zhang sheng jian
..............
page:7-8
Discussion on the feasibility of one-pass rice polishing process
Liu ying;Yao renyong;Shen yue
..............
page:26-27
Development of grain milling science and technique (extracts)
Yao Huiyuan
..............
page:1-6
The safety hazards and control in rice consumption
Zhao Linlin;Wang Hang
..............
page:42-45