姜茶
Lv7
4610 积分
2022-05-12 加入
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Industrial Application of Protein Hydrolysates in Food
13天前
已完结
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Yeast proteins: The novel and sustainable alternative protein in food applications
13天前
已完结
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Insight into the dynamic molecular mechanism underlying the endogenous polyphenols inhibiting the in vitro starch digestion of highland barley noodles
13天前
已完结
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Heat-moisture treated waxy highland barley starch: Roles of starch granule-associated surface lipids, temperature and moisture
13天前
已完结
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Effects of composition, starch structural orders, and kernel structure on starch in vitro digestion of highland barley
13天前
已完结
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Highland Barley Starch: Structures, Properties, and Applications
13天前
已完结
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Highland barley starch (Qingke): Structures, properties, modifications, and applications
13天前
已完结
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Evaluation of Nutritional Components, Phenolic Composition, and Antioxidant Capacity of Highland Barley with Different Grain Colors on the Qinghai Tibet Plateau
13天前
已完结
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Effect of non-starch components on the structural properties, physicochemical properties and in vitro digestibility of waxy highland barley starch
13天前
已完结
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The effects of removing endogenous proteins, β-glucan and lipids on the surface microstructure, water migration and glucose diffusion in vitro of starch in highland barley flour
13天前
已完结