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Rheological properties and structural characteristics of arabinoxylan hydrogels prepared from three wheat bran sources
13小时前
待确认
The Quality and Starch Digestibility of Multi‑Grain Noodles Are Regulated by the Additive Amount of Dendrobium Officinale
18天前
已完结
Influence of wheat flour substitution with potato pulp on dough rheology, microstructure and noodle quality
19天前
已完结
Retrogradation enthalpy does not always reflect the retrogradation behavior of gelatinized starch
2个月前
已完结
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