Lv11
40 积分 2025-03-07 加入
Structure and functionality of almond proteins as a function of pH
2个月前
已完结
Heat induced denaturation, aggregation and gelation of almond proteins in skim and full fat almond milk
2个月前
已完结
Effects of Thermal Processing on IgG/IgE Reactivity, In Vitro Digestibility, and Structural Characteristics of Almond (Prunus dulcis)
2个月前
已完结
Significance of heat-moisture treatment conditions on the pasting and gelling behaviour of various starch-rich cereal and pseudocereal flours
4个月前
已完结
A review of endogenous non-starch components in cereal matrix: spatial distribution and mechanisms for inhibiting starch digestion
4个月前
已完结
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