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20 积分 2024-10-24 加入
Effects of different content of EGCG or caffeic acid addition on the structure, cooking, antioxidant characteristics and in vitro starch digestibility of extruded buckwheat noodles
2天前
已完结
Developing high resistant starch content rice noodles with superior quality: A method using modified rice flour and psyllium fiber
2天前
已完结
Effect of modified starches on the quality of skins of glutinous rice dumplings
1个月前
已完结
Property and quality of japonica rice cake prepared with Polygonatum cyrtonema powder
1个月前
已完结
Molecular motion behaviors of starch affect starch-polyphenol inclusion complex and digestibility among different stilbenes polyphenol structures
2个月前
已完结
A review of green methods used in starch–polyphenol interactions: physicochemical and digestion aspects
2个月前
已完结
Structural and physicochemical properties of resistant starch under combined treatments of ultrasound, microwave, and enzyme
2个月前
已完结
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