Lv5
850 积分 2024-01-16 加入
Characterization of microstructure, physicochemical and functional properties of corn varieties using different analytical techniques
2天前
已完结
Influence of key component interactions in flour on the quality of fried flour products
4天前
已完结
Relationship between digestibility and secondary structure of raw and thermally treated legume proteins: a Fourier transform infrared (FT-IR) spectroscopic study
15天前
已完结
Effects of grain milling on starch structures and flour/starch properties
15天前
已关闭
FLAVOR COMPONENTS IN BUCKWHEAT BREAD
15天前
已完结
Comparative and population genomics of buckwheat species reveal key determinants of flavor and fertility
15天前
已完结
Differences in endosperm cell wall integrity in wheat (Triticum aestivum L.) milling fractions impact on the way starch responds to gelatinization and pasting treatments and its subsequent enzymatic in vitro digestibility
16天前
已完结
Effects of wheat flour particle size on physicochemical properties and quality of noodles
16天前
已完结
Characteristics of gluten‐free rice batter and baked cake made from the flour of heat‐moisture‐treated paddy of pigmented rice
16天前
已完结
Influence of microbial concentration on the rheology of non-Newtonian fermentation broths
20天前
已完结
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