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Cereal Chemistry

Cereal Chemistry

IF:2.2 CiteScore:5.0999 Articles:110
Cereal Chemistry publishes high-quality papers reporting novel research and significant conceptual advances in genetics, biotechnology, composition, processing, and utili-zation of cereal grains (barley, maize, millet, oats, rice, rye, sorghum, triticale, and wheat), pulses (beans, lentils, peas, etc.), oil-seeds, and specialty crops (amaranth, flax, quinoa, etc.). Papers advancing grain science in relation to health, nutrition, pet and animal food, and safety, along with new methodologies, instrumentation, and analysis relating to these areas are welcome, as are research notes and topical review papers. The journal generally does not accept papers that focus on nongrain ingredients, technology of a commercial or proprietary nature, or that confirm previous research without extending knowledge. Papers that describe product development should include discussion of underlying theoretical principles.

Study on the effects of sugar alcohols and Angelica keiskei flour on cookie quality, antioxidant, and nutrition

Published: 9 April 2020 DOI: 10.1002/cche.10287
Shengxiang Gong, Bei Xu, Xinzhe Gu, Wenhui Li, Ying Yu, Wei Zhang, Zhengwu Wang