Lv5
1258 积分 2025-01-06 加入
Effects of replacing sucrose and blending extrusion modified flours on the eating quality of highland barley sugar-crisp cookies
7天前
已完结
Comprehensive quality grading and dynamic prediction of physicochemical indicators of maize during storage based on clustering and time-series prediction models
7天前
已完结
Oxidation and ordering of fine structure of corn starch under an ultrahigh magnetic field
1个月前
已完结
Effects of static magnetic field treatment on the digestive, structural and physicochemical characteristics of germinated corn starch
1个月前
已完结
Effects of extrusion temperature on structure and physicochemical properties of proso millet starch
2个月前
已完结
Enhancing Stability and Antioxidant Activity of Resveratrol-Loaded Emulsions by Ovalbumin–Dextran Conjugates
2个月前
已完结
Insight into elevated quality of whole millet (Pennisetum glaucum) cake through the process of extrusion
2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
2个月前
已完结
The interaction between starch and gluten and related wheat-based noodles quality, a review
2个月前
已完结
Understanding key component factors influencing the processing performance of extruded foxtail millet
2个月前
已完结
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