Lv11
30 积分 2025-10-13 加入
Interaction of starch and non-starch polysaccharides in raw potato flour and their effects on thickening stability
43分钟前
待确认
Application of various polysaccharide gums to improve gelation and rheological properties of hydroxypropyl starch hydrocolloids
49分钟前
已完结
Effects of three different polysaccharides on the sol gel-behavior, rheological, and structural properties of tapioca starch
1小时前
已完结
Effect of hydroxypropyl distarch phosphate on the retrogradation properties of sterilized pea starch jelly and its possible mechanism
1小时前
已完结
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