Lv1
20 积分 2024-12-16 加入
Development and Physicochemical Characterization of New Resistant Citrate Starch from Different Corn Starches
1个月前
已完结
Polysaccharide-synthesizing Glycosyltransferases and Carbohydrate Binding Modules: the case of Starch Synthase III
4个月前
已完结
Gut health benefits and associated systemic effects provided by functional components from the fermentation of natural matrices
5个月前
已完结
Enhancing the nutritional profile and digestibility of lentil flour by solid state fermentation withPleurotus ostreatus
5个月前
已完结
The effects of fermentation time on sourdough bread: An analysis of texture profile, starch digestion rate, and protein hydrolysis rate
5个月前
已完结
Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta
5个月前
已完结
Production and Applications of Amylose‐Lipid Complexes as Resistant Starch: Recent Approaches
6个月前
已完结
Advanced Techniques for Enhancing Resistant Starch in Cereals: A Review
6个月前
已完结
Preparation of fern root resistant starch by pullulanase and glucoamylase combined with autoclaving‐enzymatic method: physicochemical properties and structural characterization
6个月前
已完结
Dual mechanisms of digestion-resistant proteins in food systems: structural resistance and enzyme inhibition
6个月前
已完结
皖公网安备34019202002308
