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20 积分 2022-10-19 加入
Black Bean: Composition, Protein Extraction and Functional Properties
2个月前
已完结
Investigating the effect of natural fermentation in modifying the physico‐functional, structural and thermal characteristics of pearl and finger millet starch
7个月前
已完结
Nutritional composition and functional properties of a fermented product (KOOZH): A review
10个月前
已完结
Bio‐functional and prebiotics properties of products based on whole grain sorghum fermented with lactic acid bacteria
11个月前
已完结
Investigating the effect of natural fermentation in modifying the physico‐functional, structural and thermal characteristics of pearl and finger millet starch
1年前
已完结
Effects of Lactiplantibacillus plantarum dy-1 fermentation on multi-scale structure and physicochemical properties of barley starch
1年前
已完结
Effect of Lactobacillus acidophilus fermentation on the quality of glutinous rice products
1年前
已完结
Effects of lactic acid bacteria fermentation on the physicochemical and structural characteristics of starch in blends of glutinous and japonica rice
1年前
已完结
Fermentation of chickpea flour with selected lactic acid bacteria for improving its nutritional and functional properties
1年前
已完结
The effect of lactic acid bacteria fermentation on physicochemical properties of starch from fermented proso millet flour
1年前
已完结
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