Lv6
1604 积分 2024-12-23 加入
Xylo-oligosaccharides as texture modifier compounds in aqueous media and in combination with food thickeners
4个月前
已完结
Effect of the Ratio of Soluble and Insoluble Dietary Fiber from Rice Bran with Extrusion Cooking Treatment on Pasting, Thermal, and Structural Properties of Rice Starch Gel
5个月前
已完结
Comparison of quality characteristics of reconstituted glutinous rice flour and sweet dumplings with various beans
7个月前
已完结
Effects of oat flour on rice flour and fermented rice cake: Processing properties, quality attributes, and starch digestive characteristics
8个月前
已完结
Effect of xylooligosaccharides from rice husks on the pasting and rheological properties of dough and biscuit quality
9个月前
已完结
Assessment of the effects of oligosaccharide supplementation on the structure of lactic-fermented soy protein gel and its allergenic epitopes
9个月前
已关闭
Study of the retrogradation behaviour of rice cake using rapid visco analyser, Fourier transform infrared spectroscopy and X‐ray analysis
9个月前
已完结
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