Lv11
20 积分 2023-12-02 加入
The boosting effect of recombinant hemicellulases on the enzymatic hydrolysis of steam-treated sugarcane bagasse
5小时前
求助中
The physical and chemical interactions between starch and dietary fiber: Their impact on the physicochemical and nutritional properties of starch
17天前
已完结
Effect of chickpea thermal treatments on the starch digestibility of the fortified biscuits
1个月前
已完结
Substituting wheat flour with okara flour in biscuit production
1个月前
已完结
Influence of Hazelnut and Walnut Oil Cakes Powder on Thermal and Rheological Properties of Wheat Flour
1个月前
已完结
Nutritional and functional properties changes during facultative submerged fermentation of gadung (Dioscorea hispida Dennst) tuber flour using Lactobacillus plantarum
1个月前
已完结
Characteristics of mung bean starch isolated by using lactic acid fermentation solution as the steeping liquor
1个月前
已完结
Influence of high hydrostatic pressure treatment on the soluble dietary fiber content and physicochemical characteristics of edamame
2个月前
已完结
The role of ingredients on thermal and rheological properties of cake batters and the impact on microcake texture
10个月前
已完结
Combined Effects of Lactic Acid Bacteria and Protease on the Fermentation Quality and Microbial Community during 50 Kg Soybean Meal Fermentation Simulating Actual Production Scale
11个月前
已完结
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