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Grain Processing
1007-6395
2002 Issue 2
Methods of determination for benzoyl peroxide in wheat flour
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page:51-54
Application of Collation Experiment in Crude Protein Determination Procedure
liu xiao peng ; liu zhong yan
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page:50-50
DETERMINATION THE TOTAL FLAVONOIDS CONTENT IN PEANUT HULLS
luo wei qiang ; li ji quan ; huang mei zhen
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page:48-49
Brief Talk about Efficacious Channel of Machine Ventilation Economizing on Energy and Cutting Down Expenses
yu jia qian
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page:45-47
The Comparison of Extracting Pueraria Lobata(Willd. )Ohwi Juice Methods
zuo jian wen ; yang jun hui ; liu heng ; huang qing hua ; pan xue ping ; lv yun ping
..............
page:43-45
The Influence of Proportionating Sugar, Oil and Flour to Tenacious Biscuit Breaking
wang min
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page:41-42
The Development and Producing of Wheat Functional Foods
jin zeng hui
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page:37-40
THE NUTRITIONAL VALUE OF THE BARLEY AND ITS APPLICATION IN FOOD INDUSTRY
chen hai hua ; dong hai zhou
..............
page:34-36
APPLICATION OF WHEAT GLUTEN PROTEIN IN FOOD INDUSTRY
peng hai ping ; wang lan
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page:32-33
ANTIFREEZE PROTEINS AND ITS APPLICATIONS IN FOOD
hu ai jun ; zheng jie ; qiu tai qiu
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page:28-31
The Main Measure of Reducing Solvent Deterioration in Continental Plateau Extracting Oil Factory
shen ting bo
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page:25-27
The New Headway in Palm Oil Products
di ji le
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page:22-24
EXPERIMENTAL STUDY ON THE RICE FISSURING DURING DRYING AND MOISTURE ADSORPTION
liu bin
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page:20-21,49
Importing Rice Milling Process How to Suit to Raw Material Condition in Our Country
li su mei ; han ming
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page:17-19
Study on Several Questions about Complete Sets of Small Flour Milling Equipment
xu wen hua
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page:15-16
Experience about Technology Modification in Flour Mill
zuo da jiang
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page:11-14
The Connection of Noodle Pulling and Hand - Pulled Noodles Flour Quality
feng xin sheng ; bian yao hua
..............
page:7-10
Simple Explanation about the Bran Covering Flour and Treatment in Wheat Flour Milling
shen jian fang
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page:5-6
Model Revolution of Low Pressure Jet Dust Filter
zuo lv yu ; chen xiao gang
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page:3-5