Lv51
1088 积分 2023-10-28 加入
Starch-lipid complexes and their application: A review
5小时前
已完结
Application of first-order kinetics modeling to reveal the nature of starch digestion characteristics
1个月前
已完结
Macromolecular networks interactions in wheat flour dough matrices during mixing and thermal treatment: A review
1个月前
已完结
Buckwheat and Millet Affect Thermal, Rheological, and Gelling Properties of Wheat Flour
1个月前
已完结
Polyphenol-fortified extruded sweet potato starch vermicelli: Slow-releasing polyphenols is the main factor that reduces the starch digestibility
1个月前
已完结
Study on the effect and mechanism of gelatinization–retrogradation pretreatment on the digestibility of potato flour
1个月前
已完结
Study on the gelatinization and digestive characteristics of wheat starch and potato starch under low moisture conditions
1个月前
已完结
Rheology of wheat flour dough at mixing
1个月前
已完结
Modelling dried noodle quality: Contribution of starch and protein physicochemical properties of 32 wheat cultivars
1个月前
已完结
Effects of wheat flour with different farinograph and pasting characteristics on the surface tackiness of frozen cooked noodles
1个月前
已完结
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