Lv11
50 积分 2024-04-25 加入
On the molecular weight of pectic substances and its relation to their gel strengths
2小时前
待确认
Steady Shear Flow Behavior and Thixotropy of Wheat Starch Gel: Impact of Chemical Modification, Concentration and Saliva Addition
27天前
已完结
Structure–function studies of chickpea and durum wheat uncover mechanisms by which cell wall properties influence starch bioaccessibility
1个月前
已完结
Structural Disorganization and Chain Aggregation of High-Amylose Starch in Different Chloride Salt Solutions
1个月前
已完结
Structural Changes of High-Amylose Rice Starch Residues following in Vitro and in Vivo Digestion
2个月前
已完结
Effect of Sodium Chloride and Processing Methods on Protein Aggregation, Physical-Chemical and Rheological Properties of Pork Batters
2个月前
已完结
Effect of Sodium Chloride and Sodium Bicarbonate on the Physicochemical Properties of Soft Wheat Flour Doughs and Gluten Polymerization
2个月前
已完结
Transglutaminase in noodles, pastas, and baked products
4个月前
已关闭
Transglutaminase in noodles, pastas, and baked products
4个月前
已完结
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