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1538 积分 2025-01-06 加入
Millet starch: A review
28天前
已完结
Effects of superfine grinding and extrusion on dough mixing properties and noodle quality of black soybean flour
29天前
已完结
Millet starch: A review
1个月前
已完结
Effects of freezing temperature and magnetic field intensity on the quality of frozen youtiao dough
1个月前
已完结
Mechanism of carbohydrate and protein conversion during sourdough fermentation: An analysis based on representative Chinese sourdough microbiota
1个月前
已完结
Physical modification of cassava starch by alternating magnetic field treatment: Effects on fine structure, retrogradation and in vitro digestibility
1个月前
已完结
Magnetic field-induced alignment of starch molecules enhances the mechanical strength of starch films
1个月前
已完结
Performance of static magnetic field-modified waxy maize starch as an emulsifier for astaxanthin-loaded emulsions: Emulsion properties, stability, and in vitro digestion
2个月前
已完结
Magnetic field treatment-induced multi-scale structural changes in starch within potato pulp-enriched dough: Impact on pasting and digestion properties
2个月前
已完结
Mechanism of reducing rice starch digestibility by quinoa protein amyloid-like fibrils pretreated with magnetic field
2个月前
已完结
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