Hasil Pencarian - ZHAI Xiao-tong

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  1. 1
    Development and Its Prospect of Grain Processing Field in Academy of National Food and Strategic Reserves Administration in the Last 30 Years

    Development and Its Prospect of Grain Processing Field in Academy of National Food and Strategic Reserves Administration in the Last 30 Years oleh TAN Bin, ZHAI Xiao-tong

    Diterbitkan 2023-05-01
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  2. 2
    The Background, Development Status and its Prospect of the Industry of Whole Grain in China

    The Background, Development Status and its Prospect of the Industry of Whole Grain in China oleh TAN Bin, ZHAI Xiao-tong

    Diterbitkan 2024-01-01
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  3. 3
    Research progress on the effect of biological and non-thermal processing on the content of phenolic compounds and antioxidant activity in cereals and miscellaneous beans

    Research progress on the effect of biological and non-thermal processing on the content of phenolic compounds and antioxidant activity in cereals and miscellaneous beans oleh MA Zhan-qian, ZHAI Xiao-tong, TAN Bin

    Diterbitkan 2022-09-01
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  4. 4
    Whole Grain Food Standard System Construction Status and Development Direction

    Whole Grain Food Standard System Construction Status and Development Direction oleh TIAN Xiao-hong, ZHAI Xiao-tong, TAN Bin

    Diterbitkan 2024-01-01
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  5. 5
    The Current Progress in Research about the Effect of Phenolics from Brown Rice on the Digestibility of Starch

    The Current Progress in Research about the Effect of Phenolics from Brown Rice on the Digestibility of Starch oleh WU Na-na, WU Fei-fei, QIAO Cong-cong, ZHAI Xiao-tong, TAN Bin

    Diterbitkan 2024-01-01
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  6. 6
    Research Progress on γ-Oryzanol in Rice and its Processed By-Product Rice Bran

    Research Progress on γ-Oryzanol in Rice and its Processed By-Product Rice Bran oleh GAO Kun, JIANG Ping, TAN Bin, Wu Na-na, ZHAI Xiao-tong, QIAO Cong-cong

    Diterbitkan 2021-09-01
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  7. 7
    Analysis of the consumption market and the standard of buckwheat dried noodles

    Analysis of the consumption market and the standard of buckwheat dried noodles oleh TIAN Xiao-hong, TAN Bin, WU Na-na, LIU Ming, WANG Li-ping, LIU Yan-xiang, ZHAI Xiao-tong

    Diterbitkan 2019-09-01
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  8. 8
    Research on the Implementation Path of Whole Grain Food Consumption from the Perspective of All-encompassing Approach to Food

    Research on the Implementation Path of Whole Grain Food Consumption from the Perspective of All-encompassing Approach to Food oleh CHEN Kuan-yu, ZHAO Yi-lin, ZHANG Di, WANG Jian-hui, WANG Ya-xuan, ZHAI Xiao-tong, TAN Bin, WEI Xun

    Diterbitkan 2024-01-01
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  9. 9
    Research progress of nutrient content, flour properties, cooking and sensory quality of rice with different milling degree

    Research progress of nutrient content, flour properties, cooking and sensory quality of rice with different milling degree oleh WU Na-na, MA Zhan-qian, TAN Bin, JIANG Ping, ZHAI Xiao-tong, QIAO Cong-cong, TIAN Xiao-hong, LIU Yan-xiang

    Diterbitkan 2019-11-01
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