Lv510
1580 积分 2024-01-07 加入
Effect of modified starches on the quality of skins of glutinous rice dumplings
1个月前
已完结
Recent trends in harnessing potential techniques for the functionalization of granular cold-water swelling starch prepared using alkali-based protocols: A comprehensive review
1个月前
已完结
Starch modification and its application in Pickering emulsion stabilization: a review
1个月前
已完结
Oil absorption capacity of starch: From mechanism, evaluating methods, directional modification to food applications
1个月前
已完结
Oil absorption capacity of starch: From mechanism, evaluating methods, directional modification to food applications
1个月前
已完结
Starch-based particles as stabilizers for Pickering emulsions: modification, characteristics, stabilization, and applications
1个月前
已完结
Biotechnology approach using watermelon rind for optimization of α-amylase enzyme production from Trichoderma virens using response surface methodology under solid-state fermentation
1个月前
已完结
Inulinase and fructooligosaccharide production from carob using Aspergillus niger A42 (ATCC 204447) under solid-state fermentation conditions
1个月前
已完结
Emulsifier-Carbohydrate Interactions
1个月前
已完结
Effect of emulsifiers on the physical properties of native and fermented cassava starches
1个月前
已完结
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