Lv5
1194 积分 2024-12-23 加入
Comparison of quality characteristics of reconstituted glutinous rice flour and sweet dumplings with various beans
2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
2个月前
已完结
Effect of xylooligosaccharides from rice husks on the pasting and rheological properties of dough and biscuit quality
3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
3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
3个月前
已完结
Effects of oligosaccharides on particle structure, pasting and thermal properties of wheat starch granules under different freezing temperatures
6个月前
已完结
Trehalose inhibits retrogradation of rice starch by disrupting hydrogen bonding between starch chains
7个月前
已完结
Effect of trehalose on the retrogradation of rice starch gels: A combined study by rheology and LF-NMR
7个月前
已完结
Effect of tartary buckwheat and highland barley flours on the quality of glutinous rice cakes determined by nutritional composition, physical structure, sensory perception and flavour
10个月前
已完结
Physicochemical interactions between rice starch and different polyphenols and structural characterization of their complexes
10个月前
已完结
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