microbe
发表于 2025-3-21 16:45:41
书目名称Bioactive Factors and Processing Technology for Cereal Foods影响因子(影响力)<br> http://impactfactor.cn/2024/if/?ISSN=BK0186452<br><br> <br><br>书目名称Bioactive Factors and Processing Technology for Cereal Foods影响因子(影响力)学科排名<br> http://impactfactor.cn/2024/ifr/?ISSN=BK0186452<br><br> <br><br>书目名称Bioactive Factors and Processing Technology for Cereal Foods网络公开度<br> http://impactfactor.cn/2024/at/?ISSN=BK0186452<br><br> <br><br>书目名称Bioactive Factors and Processing Technology for Cereal Foods网络公开度学科排名<br> http://impactfactor.cn/2024/atr/?ISSN=BK0186452<br><br> <br><br>书目名称Bioactive Factors and Processing Technology for Cereal Foods被引频次<br> http://impactfactor.cn/2024/tc/?ISSN=BK0186452<br><br> <br><br>书目名称Bioactive Factors and Processing Technology for Cereal Foods被引频次学科排名<br> http://impactfactor.cn/2024/tcr/?ISSN=BK0186452<br><br> <br><br>书目名称Bioactive Factors and Processing Technology for Cereal Foods年度引用<br> http://impactfactor.cn/2024/ii/?ISSN=BK0186452<br><br> <br><br>书目名称Bioactive Factors and Processing Technology for Cereal Foods年度引用学科排名<br> http://impactfactor.cn/2024/iir/?ISSN=BK0186452<br><br> <br><br>书目名称Bioactive Factors and Processing Technology for Cereal Foods读者反馈<br> http://impactfactor.cn/2024/5y/?ISSN=BK0186452<br><br> <br><br>书目名称Bioactive Factors and Processing Technology for Cereal Foods读者反馈学科排名<br> http://impactfactor.cn/2024/5yr/?ISSN=BK0186452<br><br> <br><br>
Talkative
发表于 2025-3-21 21:46:13
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痛恨
发表于 2025-3-22 01:29:32
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娴熟
发表于 2025-3-22 07:59:23
Other Typical Pseudo-cereals in Diet,kwheat (.), amaranth (.), quinoa (.), cockscomb (.), kaniwa (.), adlay (.), fonio (. and .), hemp (.), linseed (.) and teff (.)..Pseudo-cereals are a good source of carbohydrates, protein, fibre and lipids. It is also found that these crops are rich in the bioactive compounds even though there is st
Palate
发表于 2025-3-22 10:57:12
Correction to: Bioactive Factors and Processing Technology for Cereal Foods,
Abduct
发表于 2025-3-22 15:57:33
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柳树；枯黄
发表于 2025-3-22 18:20:55
Bioactive Factors and Processing Technology for Cereal Foods978-981-13-6167-8
irritation
发表于 2025-3-22 23:27:07
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intrude
发表于 2025-3-23 03:12:24
https://doi.org/10.1007/978-3-642-95851-9y and bioavailability of various nutrients, thus maximizing the health benefits. This chapter is an overview of recent advances in cereal processing technologies that help improve nutritional quality of cereals.
移植
发表于 2025-3-23 06:03:06
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