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1259 积分 2024-07-05 加入
Differential Scanning Calorimetry Studies on the Crystallinity of Ageing Wheat Starch Gels
8小时前
已关闭
Water effect on the interaction between amylose and amylopectin during retrogradation
8小时前
已关闭
Beyond water activity: Recent advances based on an alternative approach to the assessment of food quality and safety
1天前
已完结
Retrogradation kinetics of waxy-corn and potato starches; a rapid, Raman-spectroscopic study
1天前
已完结
Viscoelastic behavior of aging starch gels : effects of concentration, temperature, and starch hydrolysates on network properties
1天前
求助中
Factors affecting crystallization and crystallization kinetics in amorphous corn starch
1天前
已完结
Effects of dry heat treatment temperature on the structure of wheat flour and starch in vitro digestibility of bread
4天前
已完结
Determination of structural changes in microwaved rice starch using Fourier transform infrared and Raman spectroscopy
5天前
已完结
The roles of amylose and amylopectin in the gelation and retrogradation of starch
5天前
已完结
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