菲菲爱学习
Lv3
235 积分
2022-05-12 加入
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Effects of extrusion process parameters on cooking characteristics and physicochemical, textural, thermal, pasting, microstructure, and nutritional properties of millet‐based extruded products: A review
16小时前
已完结
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Effect of extrusion processing on techno‐functional properties, textural properties, antioxidant activities, in vitro nutrient digestibility and glycemic index of sorghum–chickpea‐based extruded snacks
16小时前
已完结
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Effect of Extrusion and Konjac Flour Addition on the Antioxidant Activity, Structural Properties, and In vitro Digestibility of Extruded Oat–Corn Flour
16小时前
已完结
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Physicochemical and structural properties and digestibility of rice flour with different moisture extrusion cooking
16小时前
已完结
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Effect of Different Rotational Speeds of the Extruder on the Structure of Corn Starch
16小时前
已完结
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Veranderungen der Getreideinhaltsstoffe wahrend der Extrusion mit einem Doppelschneckenextruder
18小时前
求助中
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Slowly Digestible Starch—A Review
8天前
已完结
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Effects of Extrusion Technology Combined with Enzymatic Hydrolysis on the Structural and Physicochemical Properties of Porous Corn Starch
11天前
已完结
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Amylopectin structure of heat–moisture treated starches
11天前
已完结
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Effect of processing temperature on morphology, crystallinity, functional properties, and in vitro digestibility of extruded corn and potato starches
11天前
已完结