Lv5
1208 积分 2023-10-28 加入
Relation between quality characteristics of wheat flour and in vitro starch digestibility of dried noodles: Insights from noodle structure
12小时前
已完结
Pulsed vacuum drying of fruits, vegetables, and herbs: Principles, applications and future trends
13天前
已完结
Effect of drying kinetics model on energy efficiency of drying systems
23天前
已完结
Effect of adding wheat (Triticum aestivum L.) farina with varied integrity of endosperm cell wall on dough characteristics, dried noodles quality and starch digestibility
23天前
已完结
Effect of mulberry leaf or mulberry leaf extract on glycemic traits: a systematic review and meta-analysis
1个月前
已完结
High and ultra‐high temperature drying of fermented dried noodles: effect on noodle quality and starch properties
1个月前
已完结
Effect of chemical modification with citric acid on the physicochemical properties and resistant starch formation in different starches
1个月前
已完结
The Insight in Wheat Starch Entanglement Behavior and its Effect on Starch Gel in Aqueous Solution
1个月前
已完结
Effects of Starch‐Lipid Complexes on Quality and Starch Digestibility of Wheat Noodles
1个月前
已完结
Effects of fatty acids and glycerides on the structure, cooking quality, and in vitro starch digestibility of extruded buckwheat noodles
1个月前
已完结
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