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96 积分 2024-12-08 加入
Jackfruit seed flour-based waffle ice cream cone: Optimization of ingredient levels using response surface methodology
10天前
已完结
Role of Xanthan Gum in Wheat‐Highland Barley Dough and Noodle Quality
1个月前
已完结
Effects of Freeze–Thaw Cycles on the Quality of a Novel Mixed Grain Composite Dough and Its Product (Potato-Oat Yu): Hybridization of Potatoes and Oats
1个月前
已完结
Effects of konjac glucomannan and freezing on thermal properties, rheology, digestibility and microstructure of starch isolated from wheat dough
1个月前
已完结
How to Regulate Retrogradation Behavior of Wheat Starch after Different Amylases: Structural Analysis
1个月前
已完结
Maltogenic α-amylase hydrolysis of wheat starch granules: Mechanism and relation to starch retrogradation
1个月前
已完结
Effect of rice protein hydrolysates on the short-term and long-term retrogradation of wheat starch
1个月前
已完结
Inhibition of gelatinized rice starch retrogradation by rice bran protein hydrolysates
1个月前
已完结
Mechanistic studies on the effect of endogenous proteins on the starch retrogradation characteristics of corn before and after postharvest ripening
1个月前
已完结
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