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478 积分 2025-01-06 加入
Comparative study on morphological, rheological and functional characteristics of extruded rice starch citrates and lactates
30天前
已完结
Impact of Extrusion Conditions on Quinoa (Chenopodium quinoa) Flour Properties
30天前
已完结
Effect of static magnetic field pretreatment on the structure and oil absorption properties of normal maize starch
1个月前
已完结
Different effects of polyphenols on hydration, pasting and rheological properties of rice starch under extrusion condition: From the alterations in starch structure
1个月前
已完结
The Importance of Molecular Structure for Textural and Physicochemical Properties of Extruded Wheat Flour
1个月前
已完结
Unraveling the flavor characteristics and antioxidant capacities of foxtail millet beverages fermented by liqueur koji: varietal differences and commonalities
1个月前
已完结
Nonvolatile organic acids drive microbiota succession, causing flavor compound dynamics in naturally fermented millet sour congee
1个月前
已完结
Specific Flavor Substances of Liqueur Koji Fermented Foxtail Millet Beverage: As Indicators of Flavor Characteristics and Antioxidant Capacity
1个月前
已完结
Effect of microbial succession on flavor perception during millet steamed bread dough fermentation: Insights from sight, taste and smell
1个月前
已完结
Effects of Different Fermentation Agents on the Quality of Foxtail Millet Steamed Bread During Processing
1个月前
已完结
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