Lv1
50 积分 2025-01-11 加入
Effects of soybean 7S protein on the quality and digestibility of dry rice noodles under twin‐screw extrusion process
15天前
已完结
Legumes flour: a review of the nutritional properties, physiological functions and application in extruded rice products
23天前
已完结
Effect of ultrasound on physicochemical, functional and antioxidant properties of red kidney bean (Phaseolus vulgaris L.) proteins extract
1个月前
已完结
Effect of four viscous soluble dietary fibers on the physicochemical, structural properties, and in vitro digestibility of rice starch: A comparison study
2个月前
已完结
Processing quality and aroma characteristics of fresh noodles intermingled with large-leaf yellow tea powder
2个月前
已完结
Effect of Tremella fuciformis on dough structure and rheology, noodle flavor, and quality characteristics
2个月前
已完结
Investigating the effect of different contents of mung beans on the structure and function of extruded buckwheat noodles
2个月前
已完结
Effects of adzuki bean addition on the rheological properties of mixed flour and the in vitro digestion of rice noodles
2个月前
已完结
Effects of Polygonatum cyrtonema flour addition on the food quality, microstructure, in vitro digestibility and antioxidant capacity of rice noodles
2个月前
已完结
A novel polysaccharide from blueberry leaves: Extraction, structural characterization, hypolipidemic and hypoglycaemic potentials
3个月前
已完结
皖公网安备34019202002308
