Lv1
48 积分 2024-10-12 加入
Comparative study of multi-scale structure and in vitro digestibility between high-resistant-starch wheat and normal wheat starches
1个月前
已完结
Leveraging high-amylose maize starch and baking temperature to modulate starch digestibility and texture of soda crackers
2个月前
已关闭
Evaluation on the water state of frozen dough and quality of steamed bread with proper amount of sanxan added during freeze-thawed cycles
4个月前
已完结
In vitro digestion properties of native isolated starches from Mexican blue maize (Zea mays L.) landrace
5个月前
已完结
A starch hydrolysis procedure to estimate glycemic index
5个月前
已完结
Effect of Four Types of Dietary Fiber on the Technological Quality of Pasta
5个月前
已完结
Evaluation of four types of resistant starch in muffin baking performance and relationship with batter rheology
5个月前
已完结
Exploring the underutilized novel foods and starches for formulation of low glycemic therapeutic foods: a review
6个月前
已完结
Effect of sodium alginate on the quality of highland barley fortified wheat noodles
7个月前
已完结
Increase of resistant starch content by hydrolysis of potato amylopectin and its microstructural studies by 2D and 3D imaging
10个月前
已完结
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