Lv7
3630 积分 2023-11-17 加入
Effects of the addition of thermostable α-amylase on the physicochemical and antioxidant properties of extrusion-pretreated Apios fortunei used for yellow wine fermentation
11个月前
已完结
Red rice starch modification - Combination of the non-thermal method with a pulsed electric field (PEF) and enzymatic method using α-amylase
11个月前
已完结
Potential processing technologies for utilization of millets: An updated comprehensive review
11个月前
已完结
Millets: A comprehensive review of nutritional, antinutritional, glycemic, bioactive, and processing aspects
11个月前
已完结
Millets as potential nutri‐cereals: a review of nutrient composition, phytochemical profile and techno‐functionality
11个月前
已完结
Functionality and Extrusion Processing of Millets - A Review
11个月前
已完结
Investigating the hydrolysis of complex carbohydrates with salivary α-amylase
11个月前
已完结
One-step enzymatic hydrolysis of sweet potato residue after gelatinization for bioethanol production by Saccharomyces cerevisiae
1年前
已完结
皖公网安备34019202002308
