Lv11
78 积分 2024-10-31 加入
Preparation and characterization of type 3 resistant starch by ultrasound-assisted autoclave gelatinization and its effect on steamed bread quality
2个月前
已完结
Ultrasonication assisted pearl millet starch-germ complexing: Evaluation of starch characteristics and its influence on glycaemic index of bread
2个月前
已关闭
Using salted egg white in steamed bread: Impact on functional and structural characteristics
2个月前
已完结
Effects of xanthan gum and hydroxypropyl methylcellulose on the structure and physicochemical properties of triticale gluten during fermentation
3个月前
已完结
The effect of psyllium fiber on the in vitro starch digestion of steamed and roasted wheat based dough
6个月前
已完结
Inhibition of in vitro starch digestion by ascorbyl palmitate and its inclusion complex with starch
7个月前
已完结
Classification and measurement of nutritionally important starch fractions
7个月前
已完结
Thermal, structural, rheological and morphological properties of potato starch-gluten model dough systems: Effect of degree of starch pre-gelatinization
7个月前
已完结
The effect of psyllium fiber on the in vitro starch digestion of steamed and roasted wheat based dough
7个月前
已完结
Content and Molecular-Weight Distribution of Dietary Fiber Components in Whole-Grain Rye Flour and Bread
7个月前
已完结
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