About Wei Yimin
About Institute of Agro-Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agricultural Product Processing, Ministry of Agriculture
About Xing Yanan
About Institute of Agro-Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agricultural Product Processing, Ministry of Agriculture
About Zhang Yingquan
About Institute of Agro-Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agricultural Product Processing, Ministry of Agriculture
About Kong Yan
About Institute of Agro-Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agricultural Product Processing, Ministry of Agriculture
About Li Ming
About Institute of Agro-Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agricultural Product Processing, Ministry of Agriculture
About Zhang Bo
About Institute of Agro-Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agricultural Product Processing, Ministry of Agriculture
About Tang Na
About Institute of Agro-Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agricultural Product Processing, Ministry of Agriculture
About Zhongguo Nongye Kexue
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About smoothness
About hardness
About quality
About sense of taste
About linearity
About viscosity
About sensory test
About traditional food
About elasticity(mechanical property)
About statistical analysis
About wheat flour
About 評価指標
About 官能特性
About 評価方法
About 品質評価
About Lanzhou hand-extended noodles (LZHEN)
About process procedure
About cooked noodles quality
About sensory evaluation
About methodology
About Food quality
About ラーメン
About 製造過程
About 官能評価