Lv4
650 积分 2023-12-10 加入
Improvement of amylose–lipid complex and starch digestibility profiles of corn starch added with rice bran oil or linoleic acid using ultrasonic and microwave treatment
20天前
已完结
Reducing the sodium content without modifying the quality of beef burgers by adding micronized salt
1个月前
已完结
Effects of Lentinus edodes polysaccharides on rheology of dough, texture, multiscale structure and in vitro enzymatic digestibility of noodles
1个月前
已完结
Low-glycemic index cookies supplemented with Cordyceps militaris substrate: Nutritional values, physicochemical properties, antioxidant activity, bioactive constituents, and bioaccessibility
2个月前
已完结
The effect of cooking time and Premna microphylla Turcz addition on the protein network of noodles: Insights from textural properties and molecular mechanisms
2个月前
已完结
Effects of different drying methods on the quality of daylily powder
3个月前
已完结
Study on Raman multi-peak fitting and structure quantitative analysis of PAN-based carbon fibers
3个月前
已完结
A rapid Fourier transform infrared spectroscopic method for analysis of certain proton pump inhibitors in binary and ternary mixtures
3个月前
已关闭
Determination of subfreezing temperature and gel retrogradation characteristics of potato starch gel
3个月前
已完结
Effect of low temperature on the aging characteristics of a potato starch gel
3个月前
已完结
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