Lv3
306 积分 2025-09-06 加入
Improvement of functional and rheological features of tigernut tuber starch by using gum derived from Chinese quince seeds
10天前
已完结
Physicochemical, Functional, and Structural Characterization of Quinoa (Chenopodium quinoa) Starch Modified by Heat Moisture Treatment, Annealing, and Gelatinization‐Retrogradation
22天前
已完结
Characteristics of pea, lentil and faba bean starches isolated from air-classified flours in comparison with commercial starches
22天前
已完结
Impact of pullulanase concentration on resistant starch formation in whole oat grain flour through dual extrusion–debranching
3个月前
已完结
Modification of sorghum starch as a function of pullulanase hydrolysis and infrared treatment
3个月前
已完结
Utilization of diverse oligosaccharides for growth by Bifidobacterium and Lactobacillus species and their in vitro co-cultivation characteristics
3个月前
已完结
Microwave-Assisted vs. Conventional Extraction of Moringa oleifera Seed Oil: Process Optimization and Efficiency Comparison
4个月前
已完结
Exploring microwave-assisted extraction on physicochemical and functional properties of pigeon pea protein for food applications
5个月前
已完结
Structure, function and advance application of microwave-treated polysaccharide: A review
5个月前
已完结
Effect of Microwave Treatment on Starch Digestibility and Physico-chemical Properties of Three Barley Types
5个月前
已完结
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