Lv31
260 积分 2024-11-18 加入
Understanding the structure and functionality of third-generation rice flour snacks enriched with grape pomace flour
4小时前
已完结
The effects of sugars and sugar alcohols on the pasting and granular swelling of wheat starch
11天前
已完结
Milling of buckwheat hull to cell-scale: Influences on the behaviors of protein and starch in dough and noodles
16天前
已完结
Effects of the interaction of different particle size wheat bran dietary fiber with gluten protein and starch on dough structure and properties
26天前
已完结
Dynamic distribution and transition of gluten proteins during noodle processing
1个月前
已完结
Effect of sorbitol on the in vitro starch digestibility in semi-dried black highland barley noodles
5个月前
已完结
Hydration and plasticization effects of maltodextrin on the structure and cooking quality of extruded whole buckwheat noodles
5个月前
已完结
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