Titlebook: Jerusalem Artichoke Food Science and Technology; Helianthus Tuberosus Barbara Sawicka,Barbara Krochmal-Marczak Book 2022 The Editor(s) (if

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書目名稱Jerusalem Artichoke Food Science and Technology影響因子(影響力)




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書目名稱Jerusalem Artichoke Food Science and Technology網絡公開度學科排名




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書目名稱Jerusalem Artichoke Food Science and Technology被引頻次學科排名




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書目名稱Jerusalem Artichoke Food Science and Technology讀者反饋學科排名

寬宏大量

配置

Gobble

Machines and Equipment for , Tuber Treatment,e industry in Jerusalem artichokes tubers led to the writing of this section in order to provide new knowledge on how to use processing machines and equipment efficiently. This will save both: financial and natural resources because less waste will remain after processing.

鋼筆尖

Pulmonary-Veins

Characteristics of the Jerusalem Artichoke, of this species against the background of the classification of the genus . is discussed. Due to the polyploid nature of the distinctive (holocentric) chromosomes, chromosome domains, and species groups, the dynamics of the evolution of this species is complicated, and we are only beginning to unde

微塵

Tuber Quality, tuber flesh, freshness of appearance, smell, and taste. Most of the quality characteristics are related to the genotype. The factors that contribute to the susceptibility of tuber flesh to ACD are not only genetic, but environmental in nature. The interaction of genetic and habitat factors affects

低三下四之人

性行為放縱者

Processing Technologies, climatic and soil conditions, for which low tillage is sufficient to obtain a pound yield. Apart from being an excellent source of food and bioactive ingredients, they are also a sustainable raw material for biofuel production. However, these excellent properties of Jerusalem artichokes are current

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Determinants of the Quality of Food Preparations,ealth and ecology, has been growing steadily. The modern consumer is highly demanding, showing greater concern for quality and health benefits in relation to the products they buy. He is looking for products rich in active ingredients such as fructooligosaccharides, inulin, oligosaccharides, or fruc