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Effect of frozen storage on the quality of frozen instant soup rice noodles: From the moisture and starch characteristics
8小时前
已完结
Fate of Starch in Food Processing: From Raw Materials to Final Food Products
1天前
已完结
Effects of superfine grinding sweet potato leaf powders on physicochemical and structure properties of sweet potato starch noodles
4天前
已完结
Effects of Rice, soy, and whey protein additions on quality characteristics and in vitro digestibility of Rice cakes
4天前
已完结
Effect of buckwheat hulls at cell-scale on physiochemical and textural properties of steamed rice cake
4天前
已关闭
Multilevel Structure of Wheat Starch and Its Relationship to Noodle Eating Qualities
4天前
已完结
Effects of distribution, structure and interactions of starch, protein and cell walls on textural formation of cooked rice: A review
4天前
已完结
Modulating Protein–Starch Interactions for Microstructure and Rheology of Soft‐Textured Dysphagia Foods—A Review
5天前
已完结
Effects of Reheating Methods on Rheological and Textural Characteristics of Rice Starch with Different Gelatinization Degrees
5天前
已完结
Interactions between rice starch and flavor components and their impact on flavor
23天前
已完结
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