Lv2
180 积分 2024-10-08 加入
Structural characterization and prebiotic potential of an acidic polysaccharide from Imperial Chrysanthemum
15天前
已完结
Inhibition of α-amylase activity by cellulose: Kinetic analysis and nutritional implications
19天前
已完结
Coffee parchment as a new dietary fiber ingredient: Functional and physiological characterization
19天前
已完结
Effect of microfluidization process on the functional properties of insoluble dietary fiber
19天前
已完结
Chemical composition, structure, physicochemical and functional properties of rice bran dietary fiber modified by cellulase treatment
19天前
已完结
Effects of high-speed homogenization and high-pressure homogenization on structure of tomato residue fibers
2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
2个月前
已完结
High insoluble fibre content increasesin vitrostarch digestibility in partially baked breads
2个月前
已完结
An introduction: Evolution and finalisation of the regulatory definition of dietary fibre
2个月前
已完结
The characteristics of microwave‐treated insoluble and soluble dietary fibers from grape and their effects on bread quality
2个月前
已完结
皖公网安备34019202002308
