Lv319
346 积分 2024-03-26 加入
Structural and physicochemical properties of resistant starch under combined treatments of ultrasound, microwave, and enzyme
2天前
已完结
Basic principles in starch multi-scale structuration to mitigate digestibility: A review
7天前
已完结
Multilevel Structure of Wheat Starch and Its Relationship to Noodle Eating Qualities
24天前
已完结
Measurement of Wheat Starch Granule Size Distribution Using Image Analysis and Laser Diffraction Technology
28天前
已完结
A review of wheat starch analyses: Methods, techniques, structure and function
28天前
已完结
Interpretation of the effects of hydroxypropyl starch and hydroxypropyl distarch phosphate on frozen raw noodles quality during frozen storage: Studies on water state and starch-gluten network properties
30天前
已完结
A comparative study of magnetic field on the maximum ice crystal formation zone and whole freezing process for improving the frozen dough quality
30天前
已完结
Starch granule size and amylopectin chain length influence starch in vitro enzymatic digestibility in selected rice mutants with similar amylose concentration
30天前
已完结
Fine structure of amylopectin and relation with physicochemical properties of three coloured potato starches
1个月前
已完结
Frozen dough steamed products: Deterioration mechanism, processing technology, and improvement strategies
1个月前
已完结
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