Lv4
490 积分 2024-03-05 加入
Improvement of oil absorption and quality of potato chips based on pre‐drying and post‐frying heating treatments
2个月前
已完结
Relationships between the gelatinization of starches and the textural properties of extruded texturized soybean protein-starch systems
3个月前
已完结
Preparation and Physicochemical and Structural Properties of Broken Rice-Based Reconstituted Rice Produced by Extrusion Puffing Technology
4个月前
已完结
Xylooligosaccharides from corn cobs alleviate loperamide-induced constipation in mice via modulation of gut microbiota and SCFA metabolism
8个月前
已完结
Nutritional and biological value of quinoa ( Chenopodium quinoa Willd.)
8个月前
已完结
Identification and Function Analysis of Novel Hypoglycemic and Antioxidant Peptides from Chickpea
8个月前
已完结
Phytochemical profiles and antioxidant activity of brown rice varieties
8个月前
已完结
Black Bean (Phaseolus vulgaris L.) Phenolic Extract Exhibits Antioxidant and Anti-Aging Potential
8个月前
已关闭
Texture, swallowing and digestibility characteristics of a low-GI dysphagia food as affected by addition of dietary fiber and anthocyanins
10个月前
已完结
Impact of high shear extrusion on the structural and rheological properties of cereals, pseudocereals, and legume flours
10个月前
已完结
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