Lv5
910 积分 2024-01-16 加入
Review: Starch Matrices and the Glycemic Response
1个月前
已完结
Implications of hydration depletion in the in vitro starch digestibility of white bread crumb and crust
1个月前
已完结
Maize
2个月前
已完结
Characterization of microstructure, physicochemical and functional properties of corn varieties using different analytical techniques
3个月前
已完结
Influence of key component interactions in flour on the quality of fried flour products
3个月前
已完结
Relationship between digestibility and secondary structure of raw and thermally treated legume proteins: a Fourier transform infrared (FT-IR) spectroscopic study
3个月前
已完结
Effects of grain milling on starch structures and flour/starch properties
3个月前
已关闭
FLAVOR COMPONENTS IN BUCKWHEAT BREAD
3个月前
已完结
Comparative and population genomics of buckwheat species reveal key determinants of flavor and fertility
3个月前
已完结
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