Lv41
580 积分 2023-09-28 加入
Enzymatically modified starch: Structure, digestibility, energy supply, and applications
11小时前
已完结
Nutrition labelling of foods should incorporate nutrient release rates
1天前
待确认
Health benefits of resistant starch: A review of the literature
3天前
已完结
Whole Grains: Benefits and Challenges
3天前
已完结
Resistant starch in high-amylose wheat flour partially withstands harsh thermal processing
8天前
已关闭
Heterogeneous amylopectin delays short-term retrogradation via fabricating a binary gel network within steamed cold noodles
6个月前
已完结
Beneficial effects of nobiletin on regulation of lipid metabolism
1年前
已完结
Understanding resistant-starch formation during drying high-amylose maize kernels
1年前
已关闭
Effect of protein-glutaminase on the texture, rheology, microstructure and sensory properties of skimmed set-type yoghurt
1年前
已完结
Effect of protein-glutaminase on the texture, rheology, microstructure and sensory properties of skimmed set-type yoghurt
1年前
已完结
皖公网安备34019202002308
