1008-9578
2013 Issue 4
Research progresses on lipids rancidity and oxidation evaluation
cao wen ming ; wang zuo ; bao jie ; jin qing zhe ; wang xing guo
cao wen ming ; wang zuo ; bao jie ; jin qing zhe ; wang xing guo
..............page:1-5
..............page:6-10
The impact of glycosylation modification on functional properties of rice protein
lu zuo ; lin qin lu ; liang ying
lu zuo ; lin qin lu ; liang ying
..............page:11-14
Effect of wheat germ on dough property
ding yan fang ; wang xiao zuo ; xu rui ; zou en kun
ding yan fang ; wang xiao zuo ; xu rui ; zou en kun
..............page:15-18
Study on starch fine structure and its influence on starch digestion
zhou zhong kai ; zhang yan ; chen xiao zuo
zhou zhong kai ; zhang yan ; chen xiao zuo
..............page:19-22
Effect of different pearling degree on vitamins B content in wheat flour
zou en kun ; wang xiao zuo ; ding yan fang ; xu rui
zou en kun ; wang xiao zuo ; ding yan fang ; xu rui
..............page:23-26
Study on quality characteristic of wheat middling nutrition fortified flour
wang jie ; liu li ; zheng xue ling
wang jie ; liu li ; zheng xue ling
..............page:26-28
Study on bactericidal effect of chlorine dioxide gas on surface bacillus subtilis of bitter buckwheat
bai xiao long ; yang sha ; guo kai xuan ; cheng jin ; liu guang rui ; jin ri ya
bai xiao long ; yang sha ; guo kai xuan ; cheng jin ; liu guang rui ; jin ri ya
..............page:29-31
..............page:32-38
..............page:39-43
..............page:44-47
Research advances on control of brown pigment and its problems in processing of konjac flour
yin na ; wen cheng rong ; ye wei jian ; sun zhong zuo ; pang jie
yin na ; wen cheng rong ; ye wei jian ; sun zhong zuo ; pang jie
..............page:48-51