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42 积分 2024-10-18 加入
The use of hydrogel structures in production of extruded rice and investigation of its qualitative characteristics
2个月前
已完结
Pre-fermentation of rice flour for improving the cooking quality of extruded instant rice
2个月前
已完结
Recent Developments and Applications of Food-Based Emulsifiers from Plant and Animal Sources
2个月前
已完结
Controlling high amylose corn starch modulates the structural features and digestive properties of rice noodles
2个月前
已完结
Modification of starch composition, structure and properties through editing of TaSBEIIa in both winter and spring wheat varieties by CRISPR/Cas9
2个月前
已完结
Insights into chain-length distributions of amylopectin and amylose molecules on the gelatinization property of rice starches
2个月前
已完结
Analysis of starch amylolysis using plots for first-order kinetics
4个月前
已完结
Cultivar-Specific Differences in Acetylated Wheat Starch: A Comparative Analysis of Physicochemical Properties
11个月前
已关闭
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