Lv11
40 积分 2023-09-26 加入
Structural characterization and functional properties of resistant dextrins prepared from different starch sources
7小时前
待确认
Novel high protein-energy balls formulated with date paste enriched with Samh seeds powder and/or different milk protein origins: effect on protein digestibility in vitro and glycemic response in young adults
3个月前
已完结
Characterization of Sayram ketteki freeze-dried yogurt with fortified resveratrol
3个月前
已完结
Effects of thermal processing on camel milk: An analysis of protein structure and In vitro digestibility characteristics
3个月前
已完结
Yogurt Is a Low–Glycemic Index Food
3个月前
已完结
Glycemic Responses of Milk and Plant-Based Drinks: Food Matrix Effects
3个月前
已完结
Identification and Taste mechanism of novel salt-enhancing peptides from Flammulina filiformis
4个月前
已关闭
Comprehensive evaluation of Listeria monocytogenes phage lysin Lys-LP-XY2101 for food biocontrol, biofilm removal, and safety
4个月前
已关闭
Synbiotic yoghurt with walnut and cereal brittle added as a next‐generation bioactive compound: Development and characteristics
4个月前
已完结
Thermally induced gluten modification observed with rheology and spectroscopies
4个月前
已完结
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