Lv4
448 积分 2024-09-22 加入
Evaluation of starch retrogradation by infrared spectroscopy
1个月前
已完结
Unraveling hydration and physicochemical property modulation in potato starch gels through multiscale structural orientation induced by uniaxial stretching–drying
1个月前
已完结
Structural and functional properties of C-type starches
1个月前
已完结
Enzyme‐Resistant Starch Spherulites
1个月前
已完结
Influence of starch spherulites with different allomorphs and morphologies on reducing gastrointestinal digestibility in bread
2个月前
已关闭
Injectable, Conductive, Multifunctional Hydrogels with Sustained Luteolin Release for Promoting Myocardial Infarction Repair
2个月前
已完结
Mechanism of instantaneous recrystallization in linear dextrins with various chain lengths from debranched high-amylose maize starch
2个月前
已完结
A systematic review of rice noodles: Raw material, processing method and quality improvement
2个月前
已完结
Enzymatic characteristics and potential natural inhibitors of oat lipase
3个月前
已完结
Quality characteristics of rice noodles in Korean market
10个月前
已关闭
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