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20 积分 2024-06-27 加入
The influence of carboxymethyl cellulose and hydroxypropyl methylcellulose on physicochemical, texture, and sensory characteristics of gluten‐free pancake
1个月前
已完结
Preparation and properties of zein–rutin composite nanoparticle/corn starch films
1个月前
已完结
Microwave irradiation of corn kernels: Effects on structural, thermal, functional and rheological properties of corn flour
1个月前
已完结
Changes in Structural and Physicochemical Properties of Corn Flour after Fermentation with Lactobacillus plantarum Y1
1个月前
已完结
Rheological, pasting and textural properties of corn flour as influenced by the addition of rice and lentil flour
1个月前
已完结
Evaluation of pasting and gelling properties of chickpea-corn flour blends
1个月前
已完结
Effects of drying temperature and genotype on morphology and technological, thermal, and pasting properties of corn starch
7个月前
已完结
The impact of starch degradation induced by pre-gelatinization treatment on the quality of noodles
9个月前
已完结
Partially gelatinized corn and potato starch show faster digestibility after retrogradation
9个月前
已完结
Effects of Pregelatinization on the Physicochemical Properties of Corn Grits and the Quality of Cooked Waxy Corn Wrapped in Plant Leaves
9个月前
已完结
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