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38 积分 2024-10-22 加入
Effect of the Addition of Vitamin D 2 ‐Rich Straw Mushroom ( Volvariella volvacea ) Powder on the Dough and Noodles: Textural, Rheological, and Sensory Properties
14天前
已完结
Effect of Processing on Gluten Aggregation Behavior and Related Product Quality in Wheat-Based Noodle: A Review
24天前
已完结
Chemical structure elucidation and functional activities comparison of two polysaccharides purified from Citrus reticulata Blanco peels
24天前
已完结
Exploring the Physicochemical Properties of Saltbush (Atriplex nummularia) Powder as a Novel Sustainable Food Ingredient: Impact on Wheat Flour Noodle Quality
27天前
已完结
Characterization of a polysaccharide from Ipomoea batatas and its in vitro hypoglycemic activity
30天前
已完结
The effect of Mesona blume straw fermented by Ganoderma lucidum to improve physicochemical, in vitro digestion and gut bacteria of noodles
1个月前
已完结
Effects of mung bean addition on quality and starch anti-digestion mechanism of oat noodles
1个月前
已完结
Nutraceutical assessment of conventional leafy vegetables of South India
1个月前
已完结
Flos Trollii polyphenol-fortified noodles: Dual enhancement of textural properties and reduction of in vitro starch digestibility
1个月前
已完结
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