Lv51
1102 积分 2025-04-09 加入
Macromolecular networks interactions in wheat flour dough matrices during sequential thermal-mechanical treatment
1个月前
已关闭
Effects of enzyme deactivation conditions on the structure, bound phenol content and antioxidant property of phenol modified Tartary buckwheat protein hydrolysate
1个月前
已完结
Alpha-glutelin degradation and its hydrolysate by protease enhance the specific volume of gluten-free rice starch bread
1个月前
已完结
Classification and measurement of nutritionally important starch fractions
2个月前
已完结
Composition and protein profile analysis of rice protein ingredients
2个月前
已完结
Inhibition of starch retrogradation in fermented rice cakes during simulated cold chain logistics
2个月前
已完结
Effects of different carbohydrases on the physicochemical properties of rice flour, and the quality characteristics of fermented rice cake
2个月前
已完结
Application of Near-Infrared Spectroscopy for Rice Characterization Using Machine Learning
2个月前
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Effects of rice starch esterified with citric acid and malic acid: Functional properties and structural characteristics
2个月前
已完结
Dietary polyphenols as candidate chrononutrients: Time-dependent modulation of gut microbial rhythmicity and metabolic control in obesity
2个月前
已关闭
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