Lv4
530 积分 2024-09-28 加入
Effect of high-intensity pulsed magnetic field on protein-starch interactions and quality of fresh noodles
1天前
已完结
A systematic study of green wheat kernel starch: Multi-scale structure, physicochemical properties, polyphenol binding and Pickering emulsifying capacities
8天前
已完结
The interactive effects of roasting degree and lipid content on the gas retention capacity in fermented oat dough
12天前
已完结
Germination-induced modifications of starch structure, flour-processing characteristics, and in vitro digestive properties in maize
12天前
已完结
Molecular basis of changes in pasting and rheological properties of starches physically modified by microwave radiation
12天前
已完结
Dual-frequency ultrasound pretreatment enhances nutritional quality and protein digestibility of germinated grass pea (Lathyrus sativus L.) flour
14天前
已关闭
Improving functional properties of wheat bran by steam explosion: Insights from structural characteristics, biological activities and metabolomics analyses
14天前
已完结
Effect of different heat treatments on the physicochemical properties and in vitro digestion of black highland barley flour
14天前
已完结
Formulation of germinated brown rice fermented products functionalized by probiotics
2个月前
已完结
Comparison of nutritional quality and sensory acceptability of biscuits obtained from native, fermented, and malted pearl millet ( Pennisetum glaucum ) flour
2个月前
已完结
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