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30 积分 2024-10-22 加入
Flos Trollii polyphenol-fortified noodles: Dual enhancement of textural properties and reduction of in vitro starch digestibility
2天前
已完结
Effects of mung bean addition on quality and starch anti-digestion mechanism of oat noodles
2天前
已完结
In vitro gastric digestion antioxidant and cellular radical scavenging activities of wheat-shiitake noodles
3天前
已完结
Process-function assessment of Pleurotus and Auricularia powders as wheat flour substitutes
4天前
已完结
The mechanism underlying the quality deterioration effects of buckwheat flour on normal noodles: insights from its component perspectives
19天前
已完结
Structural, gelatinization, and rheological properties of heat-moisture treated potato starch with added salt and its application in potato starch noodles
24天前
已完结
The mechanism underlying the quality deterioration effects of buckwheat flour on normal noodles: insights from its component perspectives
24天前
已完结
New insights into the interaction between bamboo shoot polysaccharides and lotus root starch during gelatinization, retrogradation, and digestion of starch
1个月前
已完结
Analysis of resistant starch: a method for foods and food products
1个月前
已完结
Development and Optimization of Edible Antimicrobial Films Based on Dry Heat–Modified Starches from Kazakhstan
1个月前
已完结
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