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10 积分 2024-01-05 加入
Effects of various brans on quality and volatile compounds of bread
1个月前
已完结
Perspective: Whole and Refined Grains and Health—Evidence Supporting “Make Half Your Grains Whole”
1个月前
已完结
Modeling Starch Digestograms: Computational Characteristics of Kinetic Models for in vitro Starch Digestion in Food Research
1个月前
已完结
A starch hydrolysis procedure to estimate glycemic index
2个月前
已完结
An in vitro procedure based on chewing to predict metabolic response to starch in cereal and legume products
2个月前
已完结
Gluten aggregation behavior in gluten and gluten-starch doughs after wheat bran dietary fiber addition
6个月前
已完结
Viscoelastic properties, antioxidant activities and structure of wheat gluten modified by rice bran
7个月前
已完结
Effects of isomalt on the quality of wheat flour dough and spicy wheat gluten sticks
7个月前
已完结
Mixing, tensile and pasting properties of wheat flour mixed with raw and enzyme treated rice bran
9个月前
已完结
Effect of Adding Different Dietary Fiber Sources on Farinographic Parameters of Wheat Flour
9个月前
已完结
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