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22 积分 2022-12-16 加入
Functional foods with a tailored glycemic response based on food matrix and its interactions: Can it be a reality?
14天前
已完结
Quality prediction of whole‐grain rice noodles using backpropagation artificial neural network
1个月前
已完结
Effect of heme proteins on the lipid molecule profile and aroma formation during hot air drying of non-smoked bacon
1个月前
已完结
Mechanistic understanding of case-hardening and texture development during drying of food materials
1个月前
已完结
Effect of degree of substitution of carboxymethyl cellulose sodium on the state of water, rheological and baking performance of frozen bread dough
1个月前
已完结
Retrogradation behaviors of damaged wheat starch with different water contents
1个月前
已完结
The role of drying methods in determining the in vitro digestibility of starch in whole chestnut flour
1个月前
已完结
Ice-templated additive-free porous starches with tuned morphology and properties
2个月前
已完结
Highly branched starch accelerates the restoration of edible quality of dried rice noodles during rehydration
2个月前
已完结
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