Lv11
60 积分 2024-09-29 加入
Relationship of Granule Size Distribution and Amylopectin Structure with Pasting, Thermal, and Retrogradation Properties in Wheat Starch
1小时前
已完结
Physio-chemical and Functional Properties of Rice Bran
3个月前
已完结
Morphological, thermal and rheological properties of starches from different botanical sources
3个月前
已完结
Supercritical fluid extraction and fractionation of natural matter
3个月前
已完结
Perspectives on supercritical fluid processing of fats and oils
3个月前
已完结
Supercritical fluid extraction and fractionation of natural matter
3个月前
已完结
Comparison of Pasting and Gel Stabilities of Waxy and Normal Starches from Potato, Maize, and Rice with Those of a Novel Waxy Cassava Starch under Thermal, Chemical, and Mechanical Stress
5个月前
已完结
An Overview on Starch Structure and Chemical Nature
9个月前
已完结
Complex Carbohydrates in Australian Rice Products—Influence of Microwave Cooking and Food Processing
9个月前
已完结
Investigation of freezing temperature and time to improve resistant starch content and quality of pure mung bean starch vermicelli
9个月前
已完结
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