Lv3
296 积分 2025-03-20 加入
Effects of different sources of proteins on the formation of starch-lipid-protein complexes
3个月前
已完结
Effects of pressure-cooking and freeze-drying on the quality and functionality of instant black rice: Starch crystallinity, bioactive properties, and digestibility
4个月前
已完结
Effects of Different Vacuum Freeze-drying Processes on Rehydration and Quality Characteristics of Freeze-dried Rice Noodles
4个月前
已关闭
Effect of Degree of Milling on the Quality of Daohuaxiang Rice and Physicochemical Properties of Instant Rice
4个月前
已完结
Effects of degree of milling on the starch digestibility of cooked rice during (in vitro) small intestine digestion
5个月前
已完结
Effects of degree of milling on bran layer structure, physicochemical properties and cooking quality of brown rice
5个月前
已完结
Structural changes of starch under different milling degrees affect the cooking and textural properties of rice
5个月前
已完结
Effects of rice protein on the formation and structural properties of starch-lipid complexes in instant rice noodles incorporated with different fatty acids
5个月前
已完结
Improvement in Taste Quality of Rice Porridge Using Konjac Glucomannan
5个月前
已完结
Descriptive Profile and Liking/Disliking Factors for Aseptic-packaged Rice Porridge
5个月前
已关闭
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