Lv11
48 积分 2025-09-10 加入
Effect of thermal processing on the physicochemical properties of chestnut starch and textural profile of chestnut kernel
26分钟前
待确认
Composition, molecular structure, and physicochemical properties of tuber and root starches: a review
5天前
已完结
Effect of roasting on degradation and structural features of polysaccharides in Arabica coffee beans
17天前
已完结
Modification of Structure and Digestibility of Chestnut Starch upon Cooking: A Solid State13C CP MAS NMR and Enzymatic Degradation Study
19天前
已完结
Improvement of Properties of Chestnut Starch Gels Using Dual Effects: Combination of the Mesona chinensis Benth Polysaccharide and Sodium Chloride
19天前
已完结
Metabolite composition of chestnut (Castanea sativa Mill.) upon cooking: Proximate analysis, fibre, organic acids and phenolics
25天前
已完结
Influence of nutritional components on the texture characteristics and sensory properties of cooked chestnut kernel
25天前
已完结
Modification of structure and digestibility of chestnut starch upon cooking: a solid state (13)C CP MAS NMR and enzymatic degradation study
26天前
已完结
Changes in the fatty acid composition of roasted and boiled Chinese (Castanea molissima) and Italian (C. sativa) chestnuts grown at the same location
26天前
已完结
Comparative analysis of quality, structural, and flavor alterations in chestnuts (Castanea mollissima Blume) subjected to different thermal processing techniques
27天前
已完结
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