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70 积分 2025-11-16 加入
Synergistic effects of dual enzymatic hydrolysis and heat-moisture treatment on starch digestibility and structure in multi-grain flour
9天前
已关闭
Effect of radio frequency explosion puffing on physicochemical, functional and crystalline properties, and in vitro digestibility of yam flour
9天前
已完结
Synergistic effects of high hydrostatic pressure and catechin on the physicochemical, structural, and digestive characteristics of whole chestnut powder
16天前
已完结
Isolation and purification of polyphenols, hypoglycemic and hypolipidemic and active constituent analysis of walnut septum polyphenols
22天前
已完结
Influence of drying methods on some physicochemical, functional and pasting properties of Chinese yam flour
1个月前
已完结
Physicochemical, thermal, and rheological properties of nixtamalized blue-corn flours and masas added with huitlacoche (Ustilago maydis) paste
1个月前
已完结
Impact of Treatment with Superheated Steam on the Structural, Thermal, and Functional Characteristics of Quinoa Starch
1个月前
已完结
Improvement of buckwheat noodles quality via differential pressure explosion puffing (DPEP): cooking and structural quality
1个月前
已完结
Starch gelation and retrogradation
2个月前
已完结
Quality Characteristics and Antioxidant Activity of Fresh Noodles Formulated with Flour-Bran Blends Varied by Particle Size and Blend Ratio of Purple-Colored Wheat Bran
2个月前
已完结
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