Lv51
1088 积分 2025-01-06 加入
Effects of extrusion temperature on structure and physicochemical properties of proso millet starch
19天前
已完结
Enhancing Stability and Antioxidant Activity of Resveratrol-Loaded Emulsions by Ovalbumin–Dextran Conjugates
1个月前
已完结
Insight into elevated quality of whole millet (Pennisetum glaucum) cake through the process of extrusion
1个月前
已完结
A Review of the Impact of Starch on the Quality of Wheat-Based Noodles and Pasta: From the View of Starch Structural and Functional Properties and Interaction with Gluten
1个月前
已完结
The interaction between starch and gluten and related wheat-based noodles quality, a review
1个月前
已完结
Understanding key component factors influencing the processing performance of extruded foxtail millet
1个月前
已完结
Effects of phenolic compounds from sorghum bran, grape seed and green tea on dough rheology and bread quality in reduced-salt formulations
1个月前
已完结
Effects of Dry Milling and Soaking Duration in Wet Milling on Rice Flour Properties and Steamed Rice Cake Quality
1个月前
已完结
Investigation Into the Role of CMC, XG, and SA in Optimizing the Texture and Specific Volume of Whole Millet Cakes
1个月前
已完结
Extrusion-formed starch-phenolic acid complexes: Physico-chemical properties and in vitro digestibility
1个月前
已完结
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