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28 积分 2024-06-18 加入
Conventional and emerging innovative processing technologies for quality processing of potato and potato-based products: A review
41分钟前
已完结
Impact of soluble soybean polysaccharides with different molecular weights on the pasting, gel, and structural properties of potato starch
1个月前
已完结
Thermoproteus uzoniensis 4-α-glucanotransferase catalyzed production of a thermo-reversible potato starch gel with superior rheological properties and freeze-thaw stability
2个月前
已完结
Improvement in quality of frozen sweet potato starch vermicelli during freeze-thaw cycles by curdlan addition and its mechanism
2个月前
已完结
Rheological comparison of gelatin and potato starch as gelation agents in the aqueous phase of bigels
4个月前
已完结
Formation of Potato Starch Gel and Influencing Factors of Its Quality-A Review
5个月前
已完结
Effect of chitosan and its derivatives on food processing properties of potato starch gel: based on molecular interactions
8个月前
已完结
Effect of chitosan and its derivatives on food processing properties of potato starch gel: based on molecular interactions
8个月前
已完结
Effect of chitosan and its derivatives on food processing properties of potato starch gel: based on molecular interactions
8个月前
已完结
Studies on noodle quality of potato and rice starches and their blends in relation to their physicochemical, pasting and gel textural properties
9个月前
已完结
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