Lv11
30 积分 2025-10-14 加入
Synergistic effects of procyanidin-rich extract from highland barley and OSA-starch on the quality of fermented rice cakes
1小时前
求助中
Improvement of the quality of rice cake by OSA-modified rice starch: Effect on texture, retrogradation and sensory properties
1小时前
已完结
Influences of grinding on structures and properties of mung bean starch and quality of acetylated starch
2小时前
已完结
Understanding extrusion technology for cereal–pulse blends: A review
1个月前
已完结
Mung bean protein enhances the expansion of corn starch during twin‐screw extrusion
1个月前
已完结
Mung bean protein enhances the expansion of corn starch during twin‐screw extrusion
1个月前
已完结
Physicochemical and microstructure analysis of flour mill streams and milled products
2个月前
已完结
Modification of taro starch using ball milling process
2个月前
已完结
Influence of the structure and physicochemical properties of OSA modified highland barley starch based on ball milling assisted treatment
2个月前
已完结
Influence of the structure and physicochemical properties of OSA modified highland barley starch based on ball milling assisted treatment
2个月前
已完结
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