Catálogo de publicaciones - libros

Palabras clave – provistas por la editorial

climate change; heat resource effectiveness; hourly accumulated temperature simulation; rice potential yield; whole foxtail millet flour; amylose content; japonica and glutinous; Chinese steamed bread; texture properties; northern cold area; maize seeds; physical characteristics; principal component analysis; cluster comprehensive analysis; wheat; flour; dough; mixing; hydrophobic interaction; aggregation; corn; hammermill; moisture content; particle size; gaseous chlorine dioxide; buckwheat-based composited flour; fresh buckwheat noodle; shelf-life and quality characteristics; whole grain bread; pulse; yellow pea; green pea; lentil; chickpea; Mixolab; dough rheology; bread texture; ayocote bean; black bean; bread; protein digestibility; sensorial properties; pulses; red lentils; protein; roller milling; near infrared spectroscopy; sorghum; starch; amylose; amylopectin; high throughput phenotyping; genetic diversity; plant breeding; granular flow; particulate flow; extrusion; food powders; powder rheology; composition; sugar; purple-colored wheat; wheat bran; blending ratio; fresh noodles; antioxidant properties; alternative sweeteners; sucrose; cookies; baking; sugar reduction; kabuli; milling; de-hull; roller mill; n/a