Lv5
850 积分 2023-12-22 加入
Study on flavor characterization, bitter perception quantification and abatement measures of Tartary buckwheat noodles
20天前
已完结
Association of glycaemic index and glycaemic load with type 2 diabetes, cardiovascular disease, cancer, and all-cause mortality: a meta-analysis of mega cohorts of more than 100 000 participants
21天前
已完结
Low glycemic index noodle and pasta: Cereal type, ingredient, and processing
21天前
已完结
Assessing the Influence of Extraction Techniques on the Phytochemical Composition of Green Coffee (Coffea arabica) Using Principal Component Analysis (PCA) and Hierarchical Cluster Analysis (HCA)
23天前
已完结
Evaluation of the performance of flours from cross- and self-pollinating Canadian common buckwheat (Fagopyrum esculentum Moench) cultivars in soba noodles
1个月前
已完结
Aggregation of gluten proteins in model dough after fibre polysaccharide addition
1个月前
已完结
Effect of water content on thermal behaviors of common buckwheat flour and starch
1个月前
已完结
Effect of improved extrusion cooking technology modified buckwheat flour on whole buckwheat dough and noodle quality
1个月前
已完结
Effect of Tartary Buckwheat Bran Substitution on the Quality, Bioactive Compounds Content, and In Vitro Starch Digestibility of Tartary Buckwheat Dried Noodles
1个月前
已完结
Modified Tartary buckwheat (Fagopyrum tataricum Gaertn.) starch by gaseous ozone: Structural, physicochemical and in vitro digestible properties
1个月前
已完结
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