Grain & Oil Science and Technology
Latest Publications

TOTAL DOCUMENTS

28
(FIVE YEARS 0)

H-INDEX

3
(FIVE YEARS 0)

Published By China Science Publishing & Media Ltd.

2096-4501
Latest Documents Most Cited Documents Contributed Authors Related Sources Related Keywords

scholarly journals Formula and Quality Study of Multigrain Noodles

2018 ◽  
Vol 1 (4) ◽  
pp. 157-162
Author(s):  
QI Jing ◽  
LYU Yingguo ◽  
WANG Yuanhui ◽  
HOU Panfeng ◽  
CHEN Jie
Keyword(s):  
Quality Study

scholarly journals The Sizes of Sitophilus zeamais in Different Life Stage

2018 ◽  
Vol 1 (4) ◽  
pp. 163-170
Author(s):  
ZENG Fangfang ◽  
ZHAO Chao ◽  
ZHANG Ruijie ◽  
JI Le ◽  
WANG Dianxuan
Keyword(s):  
Life Stage ◽  
Sitophilus Zeamais

scholarly journals Xylo-Oligosaccharide Preparation through Enzyme Hydrolysis of Hemicelluloses Isolated from Press Lye

2018 ◽  
Vol 1 (4) ◽  
pp. 171-176
Author(s):  
FAN Rongrong ◽  
LI Chuang ◽  
WANG Tiangui ◽  
SONG Mengmeng
Keyword(s):  
Enzyme Hydrolysis ◽  
Hydrolysis Of

scholarly journals Preparation of Potato Whole Flour and Its Effects on Quality of Flour Products: A Review

2018 ◽  
Vol 1 (3) ◽  
pp. 145-150 ◽  
Author(s):  
TIAN Shuangqi ◽  
GAO Fuqiang ◽  
WANG Yanbo ◽  
CUI Lingling ◽  
TIAN Yange

scholarly journals Effects of Peeling with Flexible Alloy Blade on Naked Oats

2018 ◽  
Vol 1 (3) ◽  
pp. 131-137
Author(s):  
WANG Xiaoxi ◽  
ZHANG Zheng ◽  
MA Sen
Keyword(s):  
Naked Oats

scholarly journals Discussion on the Application of LS-DYNA in Superfine Grinding of Wheat Bran

2018 ◽  
Vol 1 (3) ◽  
pp. 138-144
Author(s):  
CAO Xianzhou ◽  
LIU Baoguo ◽  
CHENG Min
Keyword(s):  
Wheat Bran

scholarly journals The Effect of Oat Bran on the Dough Rheology and Quality of Chinese Steamed Bread

2018 ◽  
Vol 1 (3) ◽  
pp. 126-130 ◽  
Author(s):  
BRENNAN Margaret ◽  
BRENNAN Charles ◽  
LIU Wenjun ◽  
SERVENTI Luca
Keyword(s):  
Dough Rheology ◽  
Chinese Steamed Bread ◽  
Oat Bran ◽  
Steamed Bread

scholarly journals Improvement of Foaming and Emulsifying Properties of Gluten by Conjugation with Fructose through Maillard Reaction

2018 ◽  
Vol 1 (3) ◽  
pp. 119-125
Author(s):  
LI Jianghe ◽  
QIN Ruiqi ◽  
SONG Yongling ◽  
WANG Ruolan ◽  
YANG Shaoming
Keyword(s):  
Maillard Reaction ◽  
Emulsifying Properties
Load More ...
Sign in / Sign up

Export Citation Format

Share Document