Lv53
990 积分 2023-11-23 加入
Heat-stable single-helical structures formed during the extrusion process play a key role in the cooking and texture qualities of rice noodles
57分钟前
已完结
Starch granular architecture of three typical Chinese indica rice cultivars (Huiliangyou 16, Liangyou 6176 and Zhongzao 83) and its impact on textural properties of rice noodles
1小时前
已完结
Molecular structure of varietal rice starch modulates the supramolecular structure of rice noodle gels: implications for rehydration properties and textural characteristics
3小时前
已完结
Screening and Identification of Selenium-Enriched Purine-Lowering Lactobacillus plantarum and Lactococcus lactis with High Stress Tolerance and Antioxidant Capacity
5小时前
已完结
Two lactic acid bacteria strains isolated from naturally fermented foods improves physicochemical quality, antioxidant capacity, shelf life stability and metabolic profiles of Dangshan pear (Pyrus spp.) juice
1天前
已完结
Protein structural properties, proteomics and flavor characterization analysis of rice during cooking
21天前
已完结
Steam cooking drives alterations of proteomics, protein structural and functional properties in rice (Oryza sativa l.)
22天前
已完结
Biology and physiology ofHanseniaspora vineae: metabolic diversity and increase flavour complexity for food fermentation
26天前
已完结
Removal of Soluble Proteins during Fermentation Process for Improving Textural Properties of Traditional Thai Rice Noodles, Kanom-jeen
1个月前
已完结
Effect of storage proteins on pasting properties and microstructure of Thai rice
1个月前
已完结
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