Lv6
1728 积分 2022-08-07 加入
Factors influencing the starch digestibility of starchy foods: A review
1个月前
已完结
Modification of black soybean (Glycine max(L.)merr.) residue insoluble dietary fiber with ultrasonic, microwave, high temperature and high-pressure, and extrusion
2个月前
已完结
Rapid identification of white tea based on colorimetric indicator displacement assay (IDA) sensor array
2个月前
已完结
Effect of inulin on pasting, thermal, rheological properties and in vitro digestibility of pea starch gel
2个月前
已完结
Enhancing functional properties of rice starches through hydroxypropylation for development of reduced-fat white sauces
3个月前
已完结
Retention and release kinetics of aroma compounds from white sauces made with native waxy maize and potato starches: Effects of storage time and composition
3个月前
已完结
Characteristics of rice starches modified by single and dual heat moisture and osmotic pressure treatments
3个月前
已关闭
Effect of ultrafine grinding on the structure and physical properties of pregelatinized rice starch
4个月前
已完结
Effect of hawthorn polyphenol extracts on the physicochemical properties and digestibility of corn starch
4个月前
已完结
Study on structural characteristics and physicochemical properties of starches extracted from three varieties of kudzu root ( Pueraria lobata starch)
4个月前
已完结
皖公网安备34019202002308
