Lv5
1318 积分 2023-10-28 加入
Expected glycemic impact and probiotic stimulating effects of whole grain flours of buckwheat, quinoa, amaranth and chia
1个月前
已完结
Unraveling in-kernel starch multiscale structure and nutritional profiles of thermal remodeling whole grain black tartary buckwheat
1个月前
已完结
The effect of cold plasma treatment on the phenolic and flavonoid content and antioxidant activity of whole buckwheat grain and flour
1个月前
已完结
Impact of the frying temperature on protein structures and physico‐chemical characteristics of fried surimi
1个月前
已完结
Multi-scale changes of starch in type I sourdough fermentation system induced by wheat bran dietary fiber: from thermal properties, crystal structure, and in vitro digestibility behavior
2个月前
已完结
Understanding the digestibility of rice starch-gallic acid complexes formed by high pressure homogenization
2个月前
已完结
Relation between quality characteristics of wheat flour and in vitro starch digestibility of dried noodles: Insights from noodle structure
3个月前
已完结
Pulsed vacuum drying of fruits, vegetables, and herbs: Principles, applications and future trends
3个月前
已完结
Effect of drying kinetics model on energy efficiency of drying systems
3个月前
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
3个月前
已完结
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