Lv51
1270 积分 2024-03-19 加入
Effects of extrusion on structural properties, physicochemical properties and in vitro starch digestibility of Tartary buckwheat flour
5小时前
已完结
Effect of sourdough on the quality of whole wheat fresh noodles fermented with exopolysaccharide lactic acid bacteria
8天前
已完结
Heat treatment of dark buckwheat flour improves the quality and starch digestibility of buckwheat-dried noodles through structural compactness
24天前
已完结
Tartary buckwheat-soy protein isolate composite gels: gelling, rheological, water-retention, and texture characteristics at different Ratios
1个月前
已完结
Partial gelatinization treatment affects the structural, gelatinization, and retrogradation characteristics of maize starch-dietary fiber complexes
1个月前
已完结
Effect of thermal treatments on in vitro starch digestibility of sorghum dried noodles
1个月前
已完结
Effect of bran backfilling on the quality and nutritional properties of extruded Tartary buckwheat noodles
1个月前
已完结
Multilayer omics landscape analyses reveal the regulatory responses of tea plants to drought stress
3个月前
已完结
Edible qualities, microbial compositions and volatile compounds in fresh fermented rice noodles fermented with different starter cultures
3个月前
已完结
Enhancing the nutritional value of Portulaca oleracea L. by using soilless agronomic biofortification with zinc
4个月前
已完结
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