Lv11
90 积分 2024-09-20 加入
Sourdough improves the quality of whole-wheat flour products: Mechanisms and challenges—A review
2小时前
待确认
Alternations in the multilevel structures of chickpea protein during fermentation and their relationship with digestibility
3小时前
已完结
The effect of chickpea flour and its addition levels on quality and in vitro starch digestibility of corn–rice-based gluten-free pasta
2天前
已完结
Technological and nutritional properties of instant noodles enriched with chickpea or lentil flour
21天前
已完结
Impact of Buckwheat Fermented Milk Combined with High‐Fat Diet on Rats’ Gut Microbiota and Short‐Chain Fatty Acids
2个月前
已完结
The Effect of Milk Thistle (Silybum marianum L.) Fortification, Rich in Dietary Fibre and Antioxidants, on Structure and Physicochemical Properties of Biscuits
2个月前
已完结
Free Radical Scavenging and Antioxidant Activities of Silymarin Components
2个月前
已完结
Silymarin from Milk Thistle Fruits Counteracts Selected Pathological Changes in the Lenses of Type 1 Diabetic Rats
2个月前
已完结
Effect of in vitro digestion on phenolics and antioxidant activity of red and yellow colored pea hulls
7个月前
已完结
Glycemic index and obesity,,,
7个月前
已完结
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