Lv4
598 积分 2026-05-12 加入
Evaluation of anthocyanin-enriched wheat varieties (black, blue, purple) for enhanced antioxidant content and premium biscuit quality
17小时前
待确认
Role of superfine grinding in whole-purple-wheat flour. Part II: Impacts of size reduction on dough properties, bread quality and in vitro starch digestion
18小时前
待确认
Soluble fibres as sucrose replacers: Effects on physical and sensory properties of sugar-reduced short-dough biscuits
8天前
已完结
Effects of ingredient and processing conditions on the rheological properties of whole wheat flour dough during breadmaking:
8天前
已完结
Hygroscopicity of resistant dextrins and their inhibiting the aging of rice starch
9天前
已完结
Preparation of high-quality resistant dextrin through pyrodextrin by a multienzyme complex
9天前
已完结
Insoluble dietary fiber from wheat bran retards starch digestion by reducing the activity of alpha-amylase
9天前
已完结
Effect of water-soluble dietary fiber resistant dextrin on flour and bread qualities
10天前
已完结
Arabinoxylan of varied structural features distinctively affects the functional and in vitro digestibility of wheat starch
10天前
已完结
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