Lv3
398 积分 2023-05-07 加入
Rheological properties and chain conformation of soy hull water-soluble polysaccharide fractions obtained by gradient alcohol precipitation
4小时前
待确认
Stability of saponins from chickpea, soy and faba beans in vegetarian, broccoli-based bars subjected to different cooking techniques
13天前
已完结
Effect of Presoaking on Textural, Thermal, and Digestive Properties of Cooked Brown Rice
15天前
已完结
Effect of cooking treatment on the formation mechanism and physicochemical properties of mung bean (Vigna radiata L.) paste
17天前
已完结
Precooking Technology and Product Development of Coarse Cereals
23天前
已完结
Comparative study of brown rice and germinated brown rice for nutritional composition, in vitro starch digestibility, bioactive compounds, antioxidant activity and microstructural properties
1个月前
已完结
Optimization of the preparation process of mung bean puffed infant rice cereal and evaluation of the structure and digestion characteristics of starch
1个月前
已完结
Starch Gelatinization Behavior: The Impact of Granular Structure
1个月前
已完结
Precooking Technology and Product Development of Coarse Cereals
1个月前
已完结
Assessment of the texture and digestion properties of a high amylose content rice cultivar under various water‐to‐rice ratios
1个月前
已完结
Boric acid improves the stability of perovskite solar cell precursor solution
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