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20 积分 2024-02-09 加入
Structural properties of high-protein, low glycaemic index (GI) rice flour
1年前
已完结
Effect of guar gum and egg addition on characteristics of noodle analog made from rice flour
1年前
已完结
Effects of soybean 7S protein on the quality and digestibility of dry rice noodles under twin‐screw extrusion process
1年前
已完结
Effects of soluble soybean polysaccharide on cooking and eating quality of dry rice noodles under single- and twin-screw extrusions
1年前
已完结
Effects of moisture content and retrogradation on structure and properties of indica rice flour and starch gels
1年前
已完结
Understanding of hydrocolloid functions for enhancing the physicochemical features of rice flour and noodles
1年前
已完结
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