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30 积分 2026-01-22 加入
Deciphering the structure-function-quality improvement role of starch gels by wheat bran insoluble dietary fibers obtained from different fermentation patterns and its potential mechanisms
8天前
已完结
What makes starch from potato ( Solanum tuberosum L.) tubers unique: A review
1个月前
已完结
Retrogradation of Starch Mixtures Containing Rice Starch
1个月前
已完结
Composite wheat–germinated brown rice flours: selected physicochemical properties and bread application
1个月前
已完结
Germination Conditions Affect Selected Quality of Composite Wheat‐Germinated Brown Rice Flour and Bread Formulations
1个月前
已完结
Some physicochemical properties of flour from germinated sorghum grain
1个月前
已完结
Effect of sorghum pre-processing (roasting and germination) on the replacement level and quality of sorghum-wheat bread: bread characteristics, digestibility, consumer acceptability and microbiological analysis
1个月前
已完结
Effect of highland barely germination on thermomechanical, rheological, and micro-structural properties of wheat-oat composite flour dough
1个月前
已完结
Effects of germination on the physicochemical and nutritional characteristics of lentil and its utilization potential in cookie-making
1个月前
已完结
Nutritional, functional, and bioactive characterization of gluten-free noodles using germinated buckwheat flour
1个月前
已完结
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