Lv31
290 积分 2020-11-02 加入
Relevance of the air–water interfacial and foaming properties of (modified) wheat proteins for food systems
4小时前
待确认
Starch Retrogradation: A Comprehensive Review
1个月前
已完结
Moisture content during extrusion of oats impacts the initial fermentation metabolites and probiotic bacteria during extended fermentation by human fecal microbiota
7个月前
已完结
Amylose molecular fine structure dictates water–oil dynamics during deep-frying and the caloric density of potato crisps
8个月前
已完结
Granule residues and “ghosts” remaining after heating A-type barley-starch granules in water
9个月前
已完结
Gelation and crystallisation of maize starch after pasting, drum-drying or extrusion cooking
9个月前
已完结
Influence of amylose-amylopectin ratio on gel properties
9个月前
已完结
Starch retrogradation
9个月前
已完结
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