Lv12
60 积分 2024-12-07 加入
Effect of endogenous proteins and lipids on starch digestibility in rice flour
7小时前
已完结
Classification and measurement of nutritionally important starch fractions
1天前
已完结
Effect of Cooling, and Freezing on the Digestibility of Debranched Rice Starch and Physical Properties of the Resulting Material
1天前
已完结
Unraveling the effect of combined heat and high-pressure homogenization treatment on the improvement of chickpea protein solubility from the perspectives of colloidal state change and structural characteristic modification
24天前
已完结
Low glycemic index noodle and pasta: Cereal type, ingredient, and processing
3个月前
已完结
Principles and recent applications of vacuum technology in the processing of dough-based cereal products: A comprehensive review
5个月前
已完结
Frozen dough steamed products: Deterioration mechanism, processing technology, and improvement strategies
5个月前
已完结
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