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1468 积分 2025-10-25 加入
Effect of Adding Pumpkin-Sweet Potato Powder on Cookie Quality Characteristics, Antioxidant Activity, and Acrylamide Reduction [School of Wellness Industry Convergence, Major in Food and Nutrition, Hankyong National University]
1个月前
已关闭
Structural support of zein network to rice flour gluten-free dough: Rheological, textural and thermal properties
1个月前
已完结
Cellular Antioxidant and Antiproliferative Activities of Flavonoids Extracted from Tartary Buckwheat(Fagopyrum tartaricum(L.) Gaertn) Bran
1个月前
已关闭
Physiological mechanisms of exogenous organic acids to alleviate aluminum toxicity in seedlings of mungbean, buckwheat, and rice
1个月前
已完结
Adding Pumpkin-Sweet Potato Powder on Cookie Quality Characteristics, Antioxidant Activity, and Acrylamide Reduction [School of Wellness Industry Convergence, Major in Food and Nutrition, Hankyong National University]
1个月前
已关闭
Effect of particle size and addition level of wheat bran on quality of dry white Chinese noodles. Journal of Cereal Science
1个月前
已完结
Dough rheology and internal structure of bread produced with wheat flour partially substituted by buckwheat flour: A step towards enhancing nutritional value
1个月前
已完结
Changes in secondary structure of gluten proteins due to emulsifiers. Journal of Molecular Structure
1个月前
已完结
Effect of rice protein on the water mobility, water migration and microstructure of rice starch during retrogradation
1个月前
已完结
Determination of water distribution in starch-protein composite gels by NMR relaxometry and CLSM imaging
1个月前
已完结
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