Lv11
20 积分 2024-09-11 加入
Progressive study of the effect of superfine green tea, soluble tea, and tea polyphenols on the physico-chemical and structural properties of wheat gluten in noodle system
1小时前
待确认
The Rheological Performance and Structure of Wheat/Acorn Composite Dough and the Quality and In Vitro Digestibility of Its Noodles
13天前
已完结
Quality characteristics and cooking‐induced changes on phenolic compounds of dried green tea noodles
13天前
已完结
Evaluation of the effects of thermal processing on antioxidant activity and digestibility of green tea noodles: Based on polyphenol stability and starch structure
13天前
已完结
Cooking, textural, sensorial, and antioxidant properties of common and tartary buckwheat noodles
13天前
已完结
Insight into the dynamic molecular mechanism underlying the endogenous polyphenols inhibiting the in vitro starch digestion of highland barley noodles
14天前
已完结
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
21天前
已完结
Effects of the Ethanolic Extract of Onion Peel on the Physicochemical Properties of Wheat Starch
2个月前
已完结
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