Lv15
70 积分 2025-01-03 加入
Determination of oil and moisture distribution in fried potatoes using magnetic resonance imaging
3天前
已完结
The mediation mechanism of calcium ions on black bean type 3 resistant starch: Metabolomics, structure characteristics and digestibility
3天前
已完结
One-Dimensional Sodium-Dodecyl-Sulfate (SDS) Polyacrylamide Gel Electrophoresis
3天前
已完结
Effect of transglutaminase on the quality and protein characteristics of aleurone-riched fine dried noodles
4天前
已完结
Effects of epigallocatechin-3-gallate on the structural hierarchy of the gluten network in dough
4天前
已完结
Interpretation of the effects of hydroxypropyl starch and hydroxypropyl distarch phosphate on frozen raw noodles quality during frozen storage: Studies on water state and starch-gluten network properties
8天前
已完结
Effects of modified starches on the dough rheological properties of wheat flour and frozen storage stability of frozen raw noodles
8天前
已完结
Oat flour and β-glucan regulate the quality of cereal flour and cereal products: Unveiling novel physicochemical insights with future perspectives
8天前
已完结
International tables of glycemic index and glycemic load values 2021: a systematic review
8天前
已完结
The combined effect of acid and mild heat treatment on the shelf-life and quality of fresh wet noodles
8天前
已完结
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