Lv612
2720 积分 2025-02-05 加入
Designing a Specific Pretreatment on Corn Starch to Facilitate Enzymatic Rearrangement of Glycosidic Bonds for Efficiently Reducing Starch Digestibility
23天前
已完结
Relationship between the distribution of the chain length of amylopectin and the crystalline structure of starch granules
2个月前
已完结
Remarkable improvement in the storage stability of maltodextrin through 1,4-α-glucan branching enzyme modification
2个月前
已完结
Introduction of a branching enzyme in the preparation of resistant dextrin: Structural characterization, physicochemical, and functional properties
3个月前
已完结
Effective of fructo-oligosaccharides (Fos) on relief constipation in elderly without laxatives at Enaya specialized care center (ESCC)
3个月前
已完结
The advantages of erythritol compared with the common natural sweeteners in the market and current uses in the food and food industries
3个月前
已完结
Scientific rationale and benefits of nucleotide supplementation of infant formula*
4个月前
已完结
Structure and Function of Nucleosides and Nucleotides
5个月前
已完结
Effect of water-soluble dietary fiber resistant dextrin on flour and bread qualities
5个月前
已完结
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