Lv11
40 积分 2025-03-10 加入
The formation of starch-lipid complexes by microwave heating
2小时前
待确认
Different starch varieties influence the complexing state and digestibility of the resulting starch-lipid complexes
2小时前
已完结
The physical and chemical interactions between starch and dietary fiber: Their impact on the physicochemical and nutritional properties of starch
1个月前
已完结
Classification and measurement of nutritionally important starch fractions
1个月前
已完结
Efficient preparation of starch-lipid complexes: A review
2个月前
已完结
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