机译:Effects of different cooking and drying methods on phenolic acids, carotenoids, and antioxidant activity of emmer (Triticum turgidum ssp. dicoccum) bulgur
机译:Effects of flour quality and drying rates controlled by temperature, air circulation, and relative humidity on the quality of dried white-salted noodles
机译:Effects of different fertilization levels on the concentration of high molecular weight glutenin subunits of two spring, hard red bread wheat cultivars