Lv11
10 积分 2024-05-13 加入
Effect of Starch Chain Structure and Non‐Starch Components on the Hydrolysis of Starch by α‐Amylase
1小时前
已完结
Application of first-order kinetics modeling to reveal the nature of starch digestion characteristics
2小时前
已完结
Effect on parboiling processing on structure and thermal properties of highland barley flours
1个月前
已完结
Comparison of key aroma‐active composition and aroma perception of cold‐pressed and roasted peanut oils
1个月前
已完结
Investigation of iodine liberation process in redox titration of potassium iodate with sodium thiosulfate
5个月前
已完结
Effect on parboiling processing on structure and thermal properties of highland barley flours
6个月前
已完结
Effect on parboiling processing on structure and thermal properties of highland barley flours
6个月前
已完结
Applications of hybrid organic–inorganic materials in chiral separation
7个月前
已完结
Effect of fermentation methods on properties of dough and whole wheat bread
7个月前
已完结
Effects of highland barley protein and β‐glucan addition on the flour structure, bread quality and starch digestibility of whole wheat bread
7个月前
已完结
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