Lv5
960 积分 2024-09-28 加入
Dynamic changes of stomatal distribution, protein structural and liquor properties of oat dough during the fermentation process affected by moderately gelatinized oat flour
1个月前
已完结
Solvent retention capacity of oat flour: Relationship with oat β-glucan content and molecular weight
1个月前
已完结
Mechanisms of oat dough adhesion modulated by moisture-controlled roasting: The role of aqueous extracts
1个月前
已完结
Insights into the supramolecular structure and techno-functional properties of starch isolated from oat rice kernels subjected to different processing treatments
2个月前
已完结
Effect of electron beam irradiation on the hierarchical structure and physicochemical properties of starch isolated from oat grains
2个月前
已完结
Structural and physicochemical properties of pea starch affected by germination treatment
2个月前
已完结
Multi-scale structures and pasting characteristics of starch in whole-wheat flour treated by superfine grinding
2个月前
已完结
Physicochemical and Multiscale Structural Characterization of Sorghum Cultivars and Their Associations with Anti-Digestion Properties
2个月前
已完结
Multi-scale structures and pasting characteristics of starch in whole-wheat flour treated by superfine grinding
2个月前
已完结
Probing multiscale structure of plant protein-based food system: Application of small-angle X-ray and neutron scattering (SAXS/SANS)
2个月前
已关闭
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