Lv5
1270 积分 2024-03-19 加入
Tartary buckwheat-soy protein isolate composite gels: gelling, rheological, water-retention, and texture characteristics at different Ratios
2天前
已完结
Partial gelatinization treatment affects the structural, gelatinization, and retrogradation characteristics of maize starch-dietary fiber complexes
8天前
已完结
Effect of thermal treatments on in vitro starch digestibility of sorghum dried noodles
9天前
已完结
Effect of bran backfilling on the quality and nutritional properties of extruded Tartary buckwheat noodles
10天前
已完结
Multilayer omics landscape analyses reveal the regulatory responses of tea plants to drought stress
1个月前
已完结
Edible qualities, microbial compositions and volatile compounds in fresh fermented rice noodles fermented with different starter cultures
2个月前
已完结
Enhancing the nutritional value of Portulaca oleracea L. by using soilless agronomic biofortification with zinc
2个月前
已完结
[Pectin production from burdock (Arctium sp.)]
5个月前
已关闭
Improvement in the rheological properties and gas phase of dough, and overall quality of dietary fibre enriched products: Enzymatic modification on the composition and structure of dietary fibre
6个月前
已完结
Partial gelatinization treatment affects the structural, gelatinization, and retrogradation characteristics of maize starch-dietary fiber complexes
6个月前
已完结
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