Lv11
20 积分 2023-09-21 加入
Effects of three hydrophilic colloids on gelatinization, retrogradation properties, microstructure of highland barley starch and the quality of highland barley noodles
1小时前
已完结
Effects of hydrocolloids on the structure and physicochemical properties of triticale starch during fermentation
5小时前
已完结
Effect of konjac glucomannan with different viscosities on the quality of surimi-wheat dough and noodles
11小时前
已完结
Esterification plays a significant role on apple pectin interaction with wheat starch: impacting on gelatinization and gels properties
1个月前
已完结
Interaction between apple pectin of varying molecular weights and wheat starch: Regulation and mechanism of physicochemical properties
1个月前
已完结
Interaction between potato starch and barley β-glucan and its influence on starch pasting and gelling properties
7个月前
已完结
Impacts of surfactin on the qualities and gluten network structure of fresh noodles during storage
10个月前
已完结
Impacts of surfactin on the qualities and gluten network structure of fresh noodles during storage
11个月前
已完结
Rheological properties and microstructure of wheat flour dough systems with enzyme‐hydrolyzed mashed potatoes
1年前
已完结
Preparation and characterization of hydrogel from deacetylated xanthan gum produced by Xanthomonas arboricola pv pruni 106
1年前
已完结
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