Lv3
330 积分 2023-03-04 加入
Low glycemic index foods: A comprehensive review of health implications, influencing factors, and innovative design strategies
11小时前
求助中
Development of Low Glycemic Index (GI) Foods by Incorporating Pulse Ingredients into Cereal‐Based Products: Use of In Vitro Screening and In Vivo Methodologies
11小时前
已完结
Mechanisms of starchy foods glycemic index reduction under different means and their impacts on food sensory qualities: A review
12小时前
已完结
Optimization of temperate extrusion-assisted flaking process conditions for the production of ricebean (Vigna umbellata) flakes
2天前
求助中
Breaking the palatability trade-off: idealizing resistant starch in rice
3天前
已完结
Development of in vitro oral processing model for different rice: Effects of saliva volume and chewing time on physicochemical properties of rice boluses
3天前
已完结
Main controllers for improving the resistant starch content in cooked white rice
3天前
已完结
The in vitro digestion of differently structured starch gels with different amylose contents
3天前
已完结
Effects of α-amylase and glucoamylase on the characterization and function of maize porous starches
4天前
已完结
Modeling age-related gastrointestinal changes in food digestion: progress and challenges in transitioning from in vivo studies to physiologically relevant in vitro systems
4天前
已完结
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