Lv5
1269 积分 2024-07-05 加入
Effects of dry heat treatment temperature on the structure of wheat flour and starch in vitro digestibility of bread
1天前
已完结
Determination of structural changes in microwaved rice starch using Fourier transform infrared and Raman spectroscopy
2天前
已完结
The roles of amylose and amylopectin in the gelation and retrogradation of starch
2天前
已完结
A comparative study of the physicochemical properties of starches from two lentil cultivars
2天前
已完结
Swelling and gelatinization of cereal starches. II. Waxy rice starches
2天前
求助中
Swelling and gelatinization of cereal starches. I. Effects of amylopectin, amylose, and lipids
2天前
求助中
The terminology and methodology associated with basic starch phenomena
2天前
求助中
Composition, molecular structure, properties, and modification of pulse starches: A review
2天前
已完结
Trypsin and chymotrypsin are necessary for in vitro enzymatic digestion of rice starch
3天前
已完结
Effect of dry heat treatment on physical property and in vitro starch digestibility of high amylose rice starch
4天前
已完结
皖公网安备34019202002308
