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18 积分 2020-08-05 加入
Highly branched starch accelerates the restoration of edible quality of dried rice noodles during rehydration
4个月前
已完结
Mild steam treatment: Enhancing the rehydration performance of instant rice noodles by changing the physicochemical properties and gel structure of rice starch
4个月前
已完结
Two-step modification of starch via hydroxypropylation and acetylation: Enhanced water-oil barrier properties for fried food packaging
8个月前
已完结
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