Lv5
1034 积分 2023-09-07 加入
Development of high-protein pea-based gels for cheese alternatives: Modulating gel properties via enzymatic modification
1个月前
已关闭
Microwave treatment alters the multi-scale structure and digestibility of chestnut starch
4个月前
已关闭
The economic and social dilemma of zombie companies worldwide: institutional context and poverty impact analysis
4个月前
已关闭
High-pressure pasting performance and multilevel structures of short-term microwave-treated high-amylose maize starch
7个月前
已完结
Effects of microwaves on molecular arrangements in potato starch
7个月前
已完结
Digestion properties of corn starch modified by α-D-glucan branching enzyme and cyclodextrin glycosyltransferase
7个月前
已完结
Quality Characteristics of Noodles with added Germinated Black Quinoa Powder
7个月前
已关闭
Effects of Sprouting on Texture of Cooked Buckwheat (Fagopyrum esculentumMoench) Noodles
7个月前
已完结
Digestion of Barley Starch Granules by the Combined Action of α- and β-Amylases Purified from Barley and Barley Malt
7个月前
已完结
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