Lv2
156 积分 2024-07-26 加入
Fabrication, characterization and emulsifying properties of potato starch/soy protein complexes in acidic conditions
21小时前
待确认
Insights into the textural properties and starch digestibility on rice noodles as affected by the addition of maize starch and rice starch
11天前
已完结
Understanding the texture and digestibility attributes of rice noodles supplemented with common vetch starch
12天前
已完结
Developing high resistant starch content rice noodles with superior quality: A method using modified rice flour and psyllium fiber
12天前
已完结
Studies of Rice Flour Gelation in the Processing of Rice Noodles
12天前
已完结
Feasible methods to control starch digestibility: strategies for reducing glycemic index of rice noodles
14天前
已完结
Research progress in rice noodle quality evaluation methods and material standards
15天前
已完结
The importance of amylose and amylopectin fine structures for starch digestibility in cooked rice grains
2个月前
已完结
Combined techniques for characterising pasta structure reveals how the gluten network slows enzymic digestion rate
2个月前
已完结
Formation and release of cooked rice aroma
3个月前
已完结
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