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80 积分 2024-05-30 加入
Effects of transglutaminase on the retrogradation of wheat flour
1天前
已完结
Microstructural, textural, and sensory properties of whole-wheat noodle modified by enzymes and emulsifiers
4天前
已完结
Effect of starch degradation induced by extruded pregelatinization treatment on the quality of gluten-free brown rice bread
4天前
已完结
Effect of Simultaneous Ultrasonication and Protease Treatment on Wet Milling of High‐Amylose Corn
5天前
已完结
The effect of gelatinisation and enzymatic hydrolysis methods on the starch, sugar and physicochemical profiles of faba bean milk
8天前
已完结
Effects of Low Heat-Moisture Treatment in Prata Green Banana Starch (Musa AAB-Prata)
10天前
已完结
V-type crystal formation in starch by aqueous ethanol treatment: The effect of amylose degree of polymerization
10天前
已完结
Improving physicochemical properties and gel formation mechanism of nutty plant-based yogurt with Tremella fuciformis polysaccharides
3个月前
已完结
The impact of single and dual hydrothermal modifications on the molecular structure and physicochemical properties of normal corn starch
3个月前
已完结
Effects of heat–moisture treatment reaction conditions on the physicochemical and structural properties of maize starch: Moisture and length of heating
3个月前
已完结
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