Lv11
90 积分 2024-11-14 加入
Effects of different strains fermentation on the sensory and nutritional properties of soy‐based yogurt
2个月前
已完结
Optimisation of oatmilkformulation to obtain fermented derivatives by using probioticLactobacillus reuterimicroorganisms
2个月前
已完结
Production of the isoflavone aglycone and antioxidant activities in black soymilk using fermentation with Streptococcus thermophilus S10
2个月前
已完结
Antifungal and antimicrobial proteins and peptides of potato (Solanum tuberosum L.) tubers and their applications
2个月前
已完结
High moisture extrusion induced interaction of Tartary buckwheat protein and starch mitigating the in vitro starch digestion
2个月前
已完结
Effect of gluten content on recrystallisation kinetics and water mobility in wheat starch gels
2个月前
已完结
Rheological and secondary structural characterization of rice flour-zein composites for noodles slit from gluten-free sheeted dough
3个月前
已完结
Soy protein, zein, and rice starch for the development of improved plant protein-based products by high-moisture extrusion
3个月前
已完结
Effects of fatty acids and glycerides on the structure, cooking quality, and in vitro starch digestibility of extruded buckwheat noodles
3个月前
已完结
皖公网安备34019202002308
