Lv4
650 积分 2024-05-10 加入
Effect of rare sugars on physical and sensory properties of doughs and biscuits
16天前
已完结
Effects of alternative sweeteners with or without xanthan gum on the physicochemical properties of scone products
16天前
已完结
The Effects of D‐Allulose on the Gelatinization and Recrystallization Properties of Starches from Different Botanical Sources
16天前
已完结
Low‐calorie d‐allulose as a sucrose alternative modulates the physicochemical properties and volatile profile of sponge cake
16天前
已完结
d-Allulose Ameliorates Fructose-Induced Skeletal Muscle Insulin Resistance via Regulation of Ectopic Lipid Accumulation Independent of Body Weight Changes
16天前
已完结
d-Allulose and erythritol increase butyrate production and impact the gut microbiota in healthy adults and adults with type-2 diabetes ex vivo
16天前
已完结
Impact of Rare Sugar D-Allulose on Hardening of Starch Gels during Refrigerated Storage
16天前
已完结
Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidesorten und Mehltypen auf die Frischhaltung bei Hefebackwaren
16天前
已完结
Effects of oligosaccharides, sodium carboxymethyl cellulose and d‐allulose as a compound improver on the quality of sugar‐reduced bread
16天前
已完结
Impact of D-allulose consumption on Enteric pathogens in human gut Microbiota: A randomized controlled trial study
16天前
已完结
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