Lv3
250 积分 2021-12-10 加入
Reduction of phenolic profiles, dietary fiber, and antioxidant activities of rice after treatment with different milling processes
5个月前
已完结
Effects of Degree of Milling, Drying Condition, and Final Moisture Content on Sensory Texture of Cooked Rice
5个月前
已完结
Effects of semidry flour milling on the quality attributes of rice flour and rice noodles in China
6个月前
已完结
Effect of Abrasive Processing in the Milling Process on the Quality of Rice
7个月前
已完结
Fabrication and characterisation of pea protein isolate‐chlorogenic acid nanoparticles
7个月前
已完结
Effect of gum arabic and thermal modification of whey protein isolate on the characteristics of Cornus officinalis flavonoid microcapsules
7个月前
已完结
Fabrication of zein/quaternized chitosan nanoparticles for the encapsulation and protection of curcumin
7个月前
已完结
Encapsulation of quercetin in pea protein-high methoxyl pectin nanocomplexes: Formation, stability, antioxidant capacity and in vitro release profile
7个月前
已完结
Composition, physicochemical properties of pea protein and its application in functional foods
7个月前
已完结
皖公网安备34019202002308
