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160 积分 2024-04-08 加入
Composition and technological properties of the flour and bran from common and tartary buckwheat
2个月前
已完结
From coarse to smooth: The beneficial effect of morphologically modified bran on the physical properties of bran-added dough and steamed buns
2个月前
已完结
Effects of quercetin and Ca(OH)2 addition on gelatinization and retrogradation properties of Tartary buckwheat starch
3个月前
已完结
Rheological, thermal and in vitro digestibility properties on complex of plasma modified Tartary buckwheat starches with quercetin
3个月前
已完结
Comparison of quercetin and rutin inhibitory influence on Tartary buckwheat starch digestion in vitro and their differences in binding sites with the digestive enzyme
3个月前
已完结
Identification of binding sites for Tartary buckwheat protein-phenols covalent complex and alterations in protein structure and antioxidant properties
3个月前
已完结
Soybean protein isolate affects in vitro digestion properties of fermented indica rice starch by regulating its gel characteristics
3个月前
已完结
Structural changes of flaxseed protein modified by fermentation and the gel properties and swallowing characteristics of its composite system with mung bean starch
3个月前
已完结
Pengaruh Perbandingan Tepung Millet (Panicum milliaceum) Dan Maizena Terhadap Karakteristik Cookies
3个月前
已关闭
Research on corn starch and black bean protein isolate interactions during gelatinization and their effects on physicochemical properties of the blends
4个月前
已完结
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