Lv31
208 积分 2024-05-30 加入
Effects of different fermentation methods on the highland barley reconstituted dough and bread
5小时前
已完结
Enhancement of highland barley nutrition and flavor via liquid fermentation with Hirsutella sinensis and multi-strains synergistic fermentation
2天前
已完结
Highland barley starch (Qingke): Structures, properties, modifications, and applications
1个月前
已完结
Changes in Functional Properties and In Vitro Digestibility of Black Tartary Buckwheat Starch by Autoclaving Combination with Pullulanase Treatment
1个月前
已完结
Pullulanase-catalyzed hydrolysis of V-type starch produced high-adsorbency V-type porous starch attaching by nano-spherical particles
1个月前
已完结
Effect of co‐fermentation with Lactiplantibacillus plantarum and Saccharomyces cerevisiae on the structural, physicochemical, and digestibility properties of lotus starch
1个月前
已完结
Anti‐Obesity, Anti‐Digestibility and Structural Changes of Starch From Lactobacillus plantarum JDM1 Fermented Barley
1个月前
已完结
Effect on parboiling processing on structure and thermal properties of highland barley flours
1个月前
已完结
Three-phase partitioning for the direct extraction and separation of bioactive exopolysaccharides from the cultured broth of Phellinus baumii
1个月前
已完结
Extraction and characterization of exopolysaccharides isolated from Spirulina sp. and its antioxidant and antibacterial efficacies
1个月前
已完结
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