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10 积分 2025-05-27 加入
Enhancing optimal molecular interactions during food processing to design starch key structures for regulating quality and nutrition of starch-based foods: an overview from a synergistic regulatory perspective
3小时前
已完结
Enhancing optimal molecular interactions during food processing to design starch key structures for regulating quality and nutrition of starch-based foods: an overview from a synergistic regulatory perspective
1天前
已完结
Physical–chemical, thermal, and functional properties of achira (Canna indica L.) flour and starch from different geographical origin
19天前
已完结
Non-conventional starch sources
19天前
已完结
Short-chain fatty acid starch esters in food preservation: preparation technologies, functions and application
21天前
已完结
Aqueous extraction of organic amaranth starch and their by-products
25天前
已完结
Methods for the Extraction of Roots, Tubers, Pulses, Pseudocereals, and Other Unconventional Starches Sources: A Review
25天前
已完结
Clonal Diversity in Alpine Populations of Polygonum viviparum (Polygonaceae)
1个月前
已完结
Effect of fat and sugar replacement on rheological, textural and nutritional characteristics of multigrain cookies
1个月前
已完结
Effect of Ultrasound-Assisted Extraction (UAE) parameters on the recovery of polyphenols from pecan nutshell waste biomass and its antioxidant activity
3个月前
已完结
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