Lv6
1908 积分 2021-08-24 加入
Effect of modified grapefruit peel dietary fiber on bread: Baking quality, flavor characteristics, and starch digestive properties
8小时前
待确认
Insight into separation of wheat starch and gluten affected by ultrasound-assisted xylanase treatment
17小时前
待确认
Short-chain amylopectin and long-chain amylose drive distinct wheat starch gel networks with similar low digestibility
1天前
已完结
Unraveling the impact of repeated and continuous heat-moisture treatment on WEAX-corn starch compounds: new insights into structure and digestibility
1天前
待确认
The role of lipids in determining the gas cell structure of gluten-free steamed oat cake
1天前
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
3天前
已完结
Quality Improvement in Gluten-Free Bread: A Comprehensive Review of Modern Techniques and Ingredients
3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
11天前
已完结
A rapid determination of wheat flours components based on near infrared spectroscopy and chemometrics
14天前
已完结
Rapid evaluation of Farinograph and Extensograph characteristics in bread wheat using near-infrared spectroscopy and chemometrics
15天前
已完结
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