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6 积分 2024-05-22 加入
Dynamic high pressure microfluidization modified oat dietary fiber: Texture modulation and its mechanistic in whole grain oat milk
2个月前
已完结
Thermal processing improved dietary fiber quality of whole grain highland barley: Studies on structural, physiochemical and functional properties
2个月前
已完结
Impact of arabinoxylan with different molecular weight on the thermo‐mechanical, rheological, water mobility and microstructural characteristics of wheat dough
2个月前
已完结
Effect of baked wheat germ on gluten protein network in steamed bread dough
2个月前
已完结
Effect of sheeting thickness on the processing quality of wheat-oat blended flour noodles
2个月前
已完结
Effects of different pre-gelatinized starch on the processing quality of high value-added Tartary buckwheat noodles
2个月前
已完结
Effects of Superheated Steam Treatment on the Physicochemical Properties of Buckwheat Flour and the Quality Attributes of Buckwheat Noodles
2个月前
已关闭
Effect of buckwheat hull particle-size on bread staling quality
2个月前
已完结
Multi-scale structure and digestive property of bran starch in different particle size wheat bran
2个月前
已完结
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