Lv1
30 积分 2026-02-25 加入
A novel method for classifying starch digestion by modelling the amylolysis of plant foods using first-order enzyme kinetic principles
1个月前
已完结
The effect of main component interactions on the rheological and pasting properties of naked oat flour during Sanshu thermal processing of oat-based food
2个月前
已完结
Influence of Wheat Flour Type on the Production of Flavour Compounds in Wheat Sourdoughs
5个月前
已完结
Kinetics of microbial growth, gas production, and dough volume increase during leavening
5个月前
已完结
The evolution of panary fermentation and dough development—A review
5个月前
已完结
The impact of yeast fermentation on dough matrix properties
6个月前
已完结
Particle Size Distribution in Wheat Starch and Its Importance in Processing
6个月前
已关闭
Influence of cross-linked potato starch treated with POCl3 on DSC, rheological properties and granule size
6个月前
已完结
Influence of cross-linked potato starch treated with POCl3 on DSC, rheological properties and granule size
6个月前
已关闭
Effect of acid–alcohol treatment on the molecular structure and physicochemical properties of maize and potato starches
6个月前
已完结
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