Lv6
1860 积分 2024-05-13 加入
Effect of thermal treatment on the physicochemical, ultrastructural and nutritional characteristics of whole grain highland barley
1个月前
已完结
The mechanisms of thermal processing techniques on modifying structural, functional and flour-processing properties of whole-grain highland barley
1个月前
已完结
Review on mechanisms of hypoglycemic effects of compounds from highland barley and potential applications
1个月前
已完结
The bioaccessibility and bioactivity of polyphenols from tsampa prepared from roasted highland barley flour solid-fermented by autochthonous lactic acid bacteria
1个月前
已完结
Barley a Nutritional Powerhouse for Gut Health and Chronic Disease Defense
1个月前
已完结
Impact of storage time on microbial communities and flavor profiles in highland barley grains
1个月前
已完结
Insight in changes in starch and proteins molecular structure of non-wheat cereal flours influenced by roasting and extrusion treatments
1个月前
已完结
Correlation between microbe, physicochemical properties of Jiuqu in different plateau areas and volatile flavor compounds of highland barley alcoholic drink
2个月前
已完结
Study of the effect of milling on nutritional and sensory quality and volatile flavor compounds of cooked highland barley rice
2个月前
已完结
Development of biscuits and cookies using raw dehydrated potato flour and its nutritional quality and volatile aroma compounds evaluation
2个月前
已完结
皖公网安备34019202002308
