Lv6
1918 积分 2021-08-24 加入
Short-chain amylopectin and long-chain amylose drive distinct wheat starch gel networks with similar low digestibility
8小时前
待确认
Unraveling the impact of repeated and continuous heat-moisture treatment on WEAX-corn starch compounds: new insights into structure and digestibility
9小时前
求助中
The role of lipids in determining the gas cell structure of gluten-free steamed oat cake
9小时前
已完结
Improvement in the rheological properties and gas phase of dough, and overall quality of dietary fibre enriched products: Enzymatic modification on the composition and structure of dietary fibre
2天前
已完结
Quality Improvement in Gluten-Free Bread: A Comprehensive Review of Modern Techniques and Ingredients
2天前
已完结
Simultaneous detection of fifteen biogenic amines in animal derived products by HPLC-FLD with solid-phase extraction after derivatization with dansyl chloride
10天前
已完结
A rapid determination of wheat flours components based on near infrared spectroscopy and chemometrics
13天前
已完结
Rapid evaluation of Farinograph and Extensograph characteristics in bread wheat using near-infrared spectroscopy and chemometrics
14天前
已完结
Farinograph characteristics of wheat flour predicted by near infrared spectroscopy with an ensemble modelling method
14天前
已完结
Lightweight deep learning algorithm for real-time wheat flour quality detection via NIR spectroscopy
14天前
已完结
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