Lv41
610 积分 2023-11-30 加入
Current and potential combination of atomic force microscopy with other techniques for food science
5天前
已完结
Quantitative Dynamic Atomic Force Microscopy
10天前
已完结
Impacts of milk fat globules on the physicochemical properties of stirred yogurt
14天前
已关闭
Effect of lactosucrose on the evaluation of visual appearance, texture, water mobility, microstructure and inhibition of staling in wheat bread
17天前
已完结
Retrogradation inhibition of starches in staple foods with maltotetraose-forming amylase
18天前
已完结
Maltogenic α-amylase hydrolysis of wheat starch granules: Mechanism and relation to starch retrogradation
18天前
已完结
Effects of β-amylase treatment conditions on the gelatinization and retrogradation characteristics of wheat starch
18天前
已完结
Effect of the addition of pregelatinized rice starch paste on the retrogradation of rice starch gel
18天前
已完结
The importance of starch chain-length distribution for in vitro digestion of ungelatinized and retrograded foxtail millet starch
18天前
已完结
Influence of Xanthan Gum Addition on the Short- and Long-Term Retrogradation of Corn Starches of Various Amylose Content
18天前
已完结
皖公网安备34019202002308
