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20 积分 2024-09-19 加入
Change of physiochemical characteristics, nutritional quality, and volatile compounds of chenopodium quinoa willd. during germination
21小时前
已完结
Effect of storage temperature on the quality of brown rice revealed by integrated GC–MS and lipidomics analysis
21小时前
已完结
Pre-gelatinization phenomenon and protein structural changes in rice quality modification by superheated steam treatment
23天前
已完结
Microwave drying of sprouted little millet and assessment of their kinetic and physiochemical properties
26天前
已完结
Effects of microwave treatment on structural and functional properties of germinated corn starch
26天前
已完结
Effect of improved extrusion cooking technology on structure, physiochemical and nutritional characteristics of physically modified buckwheat flour: Its potential use as food ingredients
26天前
已完结
Effects of microwave vacuum drying on drying characteristics, quality attributes and starch structure of germinated brown rice
1个月前
已完结
Enhancing the nonlinear rheological property and digestibility of mung bean flour gels using controlled microwave treatments: Effect of starch debranching and protein denaturation
1个月前
已完结
Effect of different processes on physicochemical, antinutritional and textural properties of quinoa seeds and flour
1个月前
已完结
Structural modification of starch and protein: From the perspective of gelatinization degree of oat flour
1个月前
已完结
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