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- W2371456223 abstract "The research showed that the optimization result of enzymatically hydrolyzed protein of heat blasted rice was: pH value 3.0,30℃,quality ratio of liquid to rice powder 15,3-hour hydrolyzing and 2.0SAPU ·g-rice powder." @default.
- W2371456223 created "2016-06-24" @default.
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- W2371456223 date "2007-01-01" @default.
- W2371456223 modified "2023-09-23" @default.
- W2371456223 title "Content Measurement of Enzymatically Hydrolyzed Amino Nitrogen of Heat-Blasted Rice" @default.
- W2371456223 hasPublicationYear "2007" @default.
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