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20 积分 2024-05-11 加入
Effect of Plasma Modification on the Surface of Bast Fiber
4小时前
求助中
Release of phenolic acids from defatted rice bran by subcritical water treatment
1个月前
已完结
Role of Lactic Acid Bacteria in the Eating Qualities of Fermented Rice Noodles
1个月前
已完结
Preparation and characterization of microcrystalline cellulose from rice bran
1个月前
已完结
Bound Polyphenols from Insoluble Dietary Fiber of Defatted Rice Bran by Solid-State Fermentation with Trichoderma viride: Profile, Activity, and Release Mechanism
2个月前
已完结
Effects of rolling on eating quality, starch structure, and water distribution in cooked indica rice dough
3个月前
已完结
Effects of different exogenous proteins combined with dry heat treatment on physicochemical properties and digestive characteristics of puffed corn flour
4个月前
已完结
Microwave‐assisted drying techniques to enhance the drying efficiency and quality of dried Gastrodia elata
4个月前
已关闭
Control of starch–lipid interactions on starch digestibility during hot-extrusion 3D printing for starchy foods
4个月前
已完结
Lactobacillus plantarumWCFS1 Fermentation Differentially Affects Antioxidant Capacity and Polyphenol Content in Mung bean (Vigna radiata) and Soya Bean (Glycine max) Milks
5个月前
已完结
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