Lv3
240 积分 2024-10-08 加入
Effects of high-speed homogenization and high-pressure homogenization on structure of tomato residue fibers
1个月前
已完结
Fortified yogurt with high-quality dietary fiber prepared from the by-products of grapefruit by superfine grinding combined with fermentation treatment
1个月前
已完结
High insoluble fibre content increasesin vitrostarch digestibility in partially baked breads
1个月前
已完结
An introduction: Evolution and finalisation of the regulatory definition of dietary fibre
1个月前
已完结
The characteristics of microwave‐treated insoluble and soluble dietary fibers from grape and their effects on bread quality
1个月前
已完结
Amorphophallus konjac: Sensory Profile of This Novel Alternative Flour on Gluten-Free Bread
1个月前
已完结
Ultrasound-Assisted Modification of Insoluble Dietary Fiber from Chia (Salvia hispanica L.) Seeds
1个月前
已完结
Comparison of structural, functional and in vitro digestion properties of bread incorporated with grapefruit peel soluble dietary fibers prepared by three microwave-assisted modifications
1个月前
已完结
Feeding okara, a soybean by-product, to dairy cows as partial protein source enhances economic indexes and preserves milk quality, intake, and digestibility of nutrients
1个月前
已完结
Hydrochloric acid‐modified high‐purity soybean insoluble dietary fiber from Okara attenuates NO 2 − induced hepatic and renal injury in mice
1个月前
已完结
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