Lv11
40 积分 2023-03-31 加入
The formation mechanism of volatile and nonvolatile flavor substances in sourdough based on genomics and metabolomics
4小时前
已完结
Regulation of resistant starch, non-starch polysaccharides, resistant oligosaccharides and lignin on the gut microbiota and association with their health benefits
9天前
已完结
Mechanistic insights into strain-specific lactiplantibacillus-yeast interactions in a wheat-based system: Acidification and metabolite dynamics
1个月前
已完结
The bitterness, biosynthesis, chemical transformation, and antidiabetic activity of cucurbitane-type triterpenoids from bitter gourd (Momordica charantia L.)
1个月前
已完结
Mung bean as an emerging source of starch: A review on its isolation, structure, functionality, modification, and application
1个月前
已完结
Effects of removing endogenous non-starch components on the structure, physicochemical properties, and in vitro digestibility of Castanopsis sclerophylla flour
2个月前
已完结
Exploring the impact of leavening method on the characteristics of dough properties and bread quality: A review
2个月前
已完结
Influence of structural changes of starch in starchy foods during storage on their edible quality: A review
2个月前
已完结
Starch structure-function relationships and modified starch requirements for applications in dairy analogues: Molecular insights, modification impacts, and applications
3个月前
已完结
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