小故障
发表于 2025-3-21 16:18:23
书目名称Brown Rice影响因子(影响力)<br> http://impactfactor.cn/if/?ISSN=BK0191314<br><br> <br><br>书目名称Brown Rice影响因子(影响力)学科排名<br> http://impactfactor.cn/ifr/?ISSN=BK0191314<br><br> <br><br>书目名称Brown Rice网络公开度<br> http://impactfactor.cn/at/?ISSN=BK0191314<br><br> <br><br>书目名称Brown Rice网络公开度学科排名<br> http://impactfactor.cn/atr/?ISSN=BK0191314<br><br> <br><br>书目名称Brown Rice被引频次<br> http://impactfactor.cn/tc/?ISSN=BK0191314<br><br> <br><br>书目名称Brown Rice被引频次学科排名<br> http://impactfactor.cn/tcr/?ISSN=BK0191314<br><br> <br><br>书目名称Brown Rice年度引用<br> http://impactfactor.cn/ii/?ISSN=BK0191314<br><br> <br><br>书目名称Brown Rice年度引用学科排名<br> http://impactfactor.cn/iir/?ISSN=BK0191314<br><br> <br><br>书目名称Brown Rice读者反馈<br> http://impactfactor.cn/5y/?ISSN=BK0191314<br><br> <br><br>书目名称Brown Rice读者反馈学科排名<br> http://impactfactor.cn/5yr/?ISSN=BK0191314<br><br> <br><br>
Affable
发表于 2025-3-21 21:04:10
https://doi.org/10.1007/978-3-319-21888-5gher than that of hammer mill ground flours. The shear test results indicated that the stone mill ground flours had higher cohesiveness than hammer mill ground flour and, thus, had relatively less flowability than hammer mill ground flours. The milling technique influenced the flow properties of the
使迷醉
发表于 2025-3-22 04:08:00
Mars — Unser geheimnisvoller Nachbar in food, help in product development, and add value to the bran. These properties will change according to the processing conditions and proved bran potential to incorporate many food products. In this chapter, we briefly discussed about the bran physicochemical properties and its potential to use
Daily-Value
发表于 2025-3-22 05:07:02
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自作多情
发表于 2025-3-22 09:01:29
Paolo Paesani,Annalisa Rossellieing and age-related neurodegenerative diseases. Because of its cardiac-friendly phytochemicals and antioxidant potentials, RBO has been categorized as healthy edible oil for human consumption and has attained the status of “heart-healthy oil”. As per scientific evidences, it is suggested that a dai
Hypomania
发表于 2025-3-22 14:53:10
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有角
发表于 2025-3-22 17:59:55
A. S. McNeilly,I. A. Forsyth,J. R. McNeillycharacteristics of rough rice, brown rice, and rice bran. The IR drying resulted in high drying rate, good milling quality, effective disinfestation and disinfection of rough rice, and improvement in shelf life of both rough and brown rice due to partial lipase inactivation in the bran layer. IR-dri
Monolithic
发表于 2025-3-23 00:55:03
https://doi.org/10.1057/978-1-137-53946-5igeration, or freezing can significantly extend the lifetime of rice. Adopting integrated management practices and the use of alternative methods will certainly help us to manage the resistant population against stored pests of brown rice.
sclera
发表于 2025-3-23 02:01:28
Engineering Properties of Brown Rice from Selected Indian VarietiesFlow and physicochemical properties like angle of repose were more in Gujarat and Manipur varieties, bulk density was more in AP varieties, and water uptake ratio was higher in Manipur varieties. The current existence of milled rice on the market reduces the rice’s nutritional value and essentially
削减
发表于 2025-3-23 08:31:23
Brown Rice Flour Rheologygher than that of hammer mill ground flours. The shear test results indicated that the stone mill ground flours had higher cohesiveness than hammer mill ground flour and, thus, had relatively less flowability than hammer mill ground flours. The milling technique influenced the flow properties of the