14th ICC CEREAL AND BREAD CONGRESS AND FORUM ON FATS & OILS (第14届国际谷物科技与面包大会暨国际油料与油脂科技发展论坛)

Heading for the Future

Jens Ostergaard Daryoush Sangi

Recent Advances in Cereal Starches:Chemistry, Functionality and Health Benefits

Jay-lin Jane Charles F.Curtiss

Effects of Hydrocolloids on Qualities of Wheat Flour Cookies Substituted with Sinin Rice Flour

Chuleeporn Phoopat Suteera Vatthanakul

小麦高分子质量谷蛋白亚基(HMW-GS)对面条感官质量的影响研究

张影全魏益民张波张晓科刘锐

不同直链淀粉含量淀粉经脱支处理后性质研究

洪雁顾正彪程力

Dough Relaxation and Flour Quality:Re-Establishing Scott Blairs Results

Sumana Chakrabarti-Bell Milan Patel

生长抑素与营养性代谢综合征的关系研究

唐雪乐国伟施用晖王颖熙郑静

利用傅里叶近红外技术快速测定食用植物油的过氧化值

毕艳兰杨国龙田少君孙尚德鲍丹青彭丹

改善全麦粉质量的工艺研究

陈慧陆娅姚剑军张晖

紫外照射去除花生油中黄曲霉毒素B1

常明刘睿杰王兴国

Tocopherols and Tocotrienols and Their Relationship to Protein Subunits and Quality Characteristics in Some South African Wheat Cultivars

M.T.Labuschagne N.Mkhatywa B.Wentzel A.van Biljon E.Johansson

Relationship Between Wheat Flour Quality and Chinese Biscuit Quality Parameters

Li Beibei Wang Fengcheng Yangsoo Kim Wang Xiaoling Qi Bingjian Wang Xiaoyang

Sorghum as a Viable Renewable Resouce for Industrial Uses

Wang Donghai

Type and Incorporating Ratio of Starch on Physicochemical and Textural Properties of Noodles Made from Patent Flour-Starch Mixtures

Jheng-Hua Lin Mei-Jin Ho Yung-Ho Chang

Effect of Salt Stress on Grain Yield and Morphological Parameters of Wheat Cultivars

Rozbeh Farhoudi

Milling and Hydrothermal Processes to Optimize the Potential Nutritional Quality of Durum Wheat Products

Viviana Dei Frate Alessandro Cammerata Roberto Ciccoritti Giovanna Terracciano Ester De Stefanis Andrea Massi Daniela Sgrulletta

中国油菜籽加工与综合利用现状

刘大川沈娜娜

小麦蛋白质的营养价值研究进展

管军军杨国浩贾峰殷海威王金水屈凌波

会议专题