Lv31
230 积分 2025-06-13 加入
Gluten aggregation behavior in gluten and gluten-starch doughs after wheat bran dietary fiber addition
15天前
已完结
Effect of temperature and physical modification on Nutritional Composition and Functional properties of Cassava, Banana and Corn starches
1个月前
已完结
The Multiscale Structural Properties and In‐Vitro Digestibility of High Amylose Corn Starch During Autoclaving‐Cooling Treatment
1个月前
已完结
Effect of temperature and physical modification on Nutritional Composition and Functional properties of Cassava, Banana and Corn starches
1个月前
已完结
The Multiscale Structural Properties and In‐Vitro Digestibility of High Amylose Corn Starch During Autoclaving‐Cooling Treatment
1个月前
已完结
Effects of thermal treatments on instant characteristics, flavor profile, and in vitro digestion-fermentation of germinated brown rice powder
2个月前
已完结
Comparative study on key odorants of Jiujiang Fenggang Huangjiu and their succession regularities during aging using sensory-directed flavor analysis
2个月前
已完结
Rheological Behaviors of Lactose Hydrolyzed and Unhydrolyzed Skim Milk Concentrates and Reconstituted Powder Samples
2个月前
已完结
Fermented barley bran addition improved the digestive properties, gastrointestinal phenol release and the antioxidant activities of extruded rice
3个月前
已完结
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