Lv11
30 积分 2025-12-09 加入
Accurate prediction of the eating and cooking quality of rice using artificial neural networks and the texture properties of cooked rice
3小时前
已完结
Effect of endogenous proteins and lipids on starch digestibility in rice flour
7天前
已完结
Starch–lipid and starch–lipid–protein complexes: A comprehensive review
8天前
已完结
Effects of glutelin and globulin on the physicochemical properties of rice starch and flour
9天前
已完结
The composition, extraction, functionality and applications of rice proteins: A review
9天前
已完结
Changes of starch during thermal processing of foods: Current status and future directions
9天前
已完结
Relationship between chalkiness and the structural and thermal properties of rice starch after shading during grain-filling stage
9天前
已完结
Rice noodle quality is structurally driven by the synergistic effect between amylose chain length and amylopectin unit-chain ratio
10天前
已完结
Quality of head and chalky rice and deterioration of eating quality by chalky rice
13天前
已完结
Air and argon cold plasma effects on lipolytic enzymes inactivation, physicochemical properties and volatile profiles of lightly-milled rice
1个月前
已完结
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