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New insights into how starch structure synergistically affects the starch digestibility, texture, and flavor quality of rice noodles
30天前
已完结
Effects of frying on the surface oil absorption of wheat, potato, and pea starches
1个月前
已完结
Effect of frying on the pasting and rheological properties of normal maize starch
1个月前
已完结
Microstructure and digestibility of potato strips produced by conventional frying and air-frying: An in vitro study
1个月前
已完结
Effects of explosion puffing on the native structural organization and oil adsorption properties of starch
1个月前
已完结
Insight into wheat starch characteristics and fat absorption of breaded fish nuggets during frying
1个月前
已完结
Oil structuring from porous starch to powdered oil: Role of multi-scale structure in the oil adsorption and distribution
1个月前
已完结
Structural transformation and oil absorption of starches with different crystal types during frying
1个月前
已完结
Effect of frying on total oil adsorption of freeze-thawed and raw starches
1个月前
已完结
Impact of potato starch structural transitions on microstructure development during deep-frying
1个月前
已完结
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