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Functionality and Extrusion Processing of Millets - A Review
25天前
已完结
Impact of soybean protein isolate on gluten‐free bread: a comprehensive study of physicochemical properties of gluten‐free dough and bread matrix properties
1个月前
已完结
Modification of plant proteins as alternatives to animal proteins: a review
1个月前
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Effect of improved extrusion cooking technology modified buckwheat flour on whole buckwheat dough and noodle quality
2个月前
已关闭
Extruded whole buckwheat noodles: effects of processing variables on the degree of starch gelatinization, changes of nutritional components, cooking characteristics and in vitro starch digestibility
2个月前
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Tailoring enzyme modified starch through high-moisture extrusion: Unraveling structure-property relationships
2个月前
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Effects of extrusion process parameters on cooking characteristics and physicochemical, textural, thermal, pasting, microstructure, and nutritional properties of millet‐based extruded products: A review
2个月前
已完结
Development of Extruded Millet Analogue Rice: A Comparison of Rheological, Structural, Physiochemical, and Cooking Properties with Conventional Rice
2个月前
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On‐line rheology of pearl millet flours during extrusion: Effect of native amylose
2个月前
已完结
Effect of Extrusion Conditions and the Optimization of Phenolic Compound Content and Antioxidant Activity of Wheat Bran Using Response Surface Methodology
2个月前
已完结
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