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Physico-ecological Studies on Quality Formation of Rice Kernel:IV. Effect of storage on eating quality of rice
Eating quality Fat-by-hydrolysis Glutamic acid Rice Storage Taste Texture
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2009/8/4
We examined the effects of short and long-term storage on the eating quality of rice. The texture of cooked rice became harder and less sticky after being stored at higher temperatures and moisture c...
Correlation of the Properties of Gelatinization with Thousand Kernel Weight, and Grain Whiteness in Waxy Rice
Culm length Genetic correlation Grain whiteness Heritability Ripening temperature RVA characteristics
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2009/7/7
The heritability of gelatinization characteristics measured by RVA, thousand kernel weight and grain whiteness were examined in progenies of the cross between Koganemochi with high hardness of rice ...
Investigation on Changes in Physical and Chemical Properties of Palm Kernel Oil During Hydrogenation
Physical Chemical Properties Palm Kernel Oil Hydrogenation
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2009/1/15
Palm kernel oil was hydrogenated discontinuously for a period of 100 min at 165°C and 2,5 atm in the presence of nickel catalyst (%0,18). The changes in iodine number, fatty acid composition, trans fa...