Lv2
150 积分 2024-09-19 加入
Enzymatic conversion of date fruit fiber concentrates into a new product enriched in antioxidant soluble fiber
1个月前
已完结
Mechanism of promoting okara insoluble to soluble dietary fiber by high-pressure homogenization-microbial fermentation
1个月前
已完结
Characterization of physicochemical and functional properties of soluble dietary fiber from separate and co-fermented okara by lactic acid bacteria and Kluyveromyces marxianus C21
3个月前
已完结
Physical, chemical, and technofunctional properties of okara modified by a carbohydrase mixture
3个月前
已完结
Effect of endogenous proteins and heat treatment on the in vitro digestibility and physicochemical properties of corn flour
4个月前
已完结
Optimization of Solid-State Fermentation Process for Dietary Fiber in Flaxseed Meal and Analysis of Its Microstructure and Functional Properties
8个月前
已完结
Mechanism of promoting okara insoluble to soluble dietary fiber by high-pressure homogenization-microbial fermentation
8个月前
已完结
Influence of modification methods on physicochemical and structural properties of soluble dietary fiber from corn bran
8个月前
已完结
From insoluble to soluble: An overview of processing methods for dietary fibers in Okara
8个月前
已完结
Ultracentrifugal milling and steam heating pretreatment improves structural characteristics, functional properties, and in vitro binding capacity of cellulase modified soy okara residues
8个月前
已完结
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