Keywords: درجه فارمسی; By-product of rice milling; Rice bran protein; Protein extraction; Degree of milling; Rice protein fractions;
مقالات ISI درجه فارمسی (ترجمه نشده)
مقالات زیر هنوز به فارسی ترجمه نشده اند.
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در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
Keywords: درجه فارمسی; Whole brown rice; Degree of milling; Phenolics; Flavonoids; Phenolic acids; Cellular antioxidant activity; Quercetin (PubChem CID: 5280343); (+)-Catechin (PubChem CID: 906); Ferulic acid (PubChem CID: 445858); Coumaric acid (PubChem CID: 637542); Protocat
Keywords: درجه فارمسی; Rice; Bacillus cereus; Mesophilic aerobic bacteria; Molds and yeasts; Degree of milling; Relative humidity; Temperature
Keywords: درجه فارمسی; Oryza sativa L.; Folic acid; Fatty acid composition; Lightness; Hardness; Adhesiveness; Degree of milling; Cooking time; Food analysis; Food composition; Food processing; Nutrient retention;
Milling behavior and microstructure of rice dried using microwave set at 915â¯MHz frequency
Keywords: درجه فارمسی; Rough rice; Drying; 915â¯MHz microwave; Surface lipid content; Degree of milling;
Effect of degree of milling on physicochemical, structural, pasting and cooking properties of short and long grain Indica rice cultivars
Keywords: درجه فارمسی; Cooking; Degree of milling; Mixolab; Pasting; Rice;
Relationships between degree of milling and loss of Vitamin B, minerals, and change in amino acid composition of brown rice
Keywords: درجه فارمسی; Brown rice; Degree of milling; Vitamin B; Amino acid composition; Minerals;
Rice degree of milling effects on hydration, texture, sensory and energy characteristics. Part 2. Cooking using fixed, water-to-rice ratios
Keywords: درجه فارمسی; Cooking energy; Degree of milling; Parboiled rice; Non-parboiled rice; Brown rice cooking; Nutrition;
Distribution of phytic acid and mineral elements in three indica rice (Oryza sativa L.) cultivars
Keywords: درجه فارمسی; Degree of milling; Phytic acid; Minerals; Distribution
Relationships between physical properties of brown rice and degree of milling and loss of selenium
Keywords: درجه فارمسی; Brown rice; Physical properties; Degree of milling; Loss of selenium
Effect of processing conditions on overall energy consumption and quality of rice (Oryza sativa L.)
Keywords: درجه فارمسی; Rice; Degree of milling; Energy consumption; Qualities of rice
Effect of degree of milling on specific energy consumption, optical measurements and cooking quality of rice
Keywords: درجه فارمسی; Degree of milling; Cooking quality; Optical value; Specific energy consumption; Cooking index
Effect of milling on colour and nutritional properties of rice
Keywords: درجه فارمسی; Brown rice; Milled rice; Degree of milling; Colour; Proteins; Minerals; Starch
Cooking quality and instrumental textural attributes of cooked rice for different milling fractions
Keywords: درجه فارمسی; Degree of milling; Cooking quality; Texture; Thickness; Amylose content