Lv11
38 积分 2024-10-31 加入
Inhibition of in vitro starch digestion by ascorbyl palmitate and its inclusion complex with starch
2小时前
已完结
Classification and measurement of nutritionally important starch fractions
6天前
已完结
Thermal, structural, rheological and morphological properties of potato starch-gluten model dough systems: Effect of degree of starch pre-gelatinization
11天前
已完结
The effect of psyllium fiber on the in vitro starch digestion of steamed and roasted wheat based dough
12天前
已完结
Content and Molecular-Weight Distribution of Dietary Fiber Components in Whole-Grain Rye Flour and Bread
20天前
已完结
Effect of flaxseed marc flour on high-yield wheat bread production: Comparison in baking, staling, antioxidant and digestion properties
24天前
已完结
Effect of quinoa flour on baking performance, antioxidant properties and digestibility of wheat bread
25天前
已完结
Sweet cherry and its by-products as sources of valuable phenolic compounds
25天前
已完结
Effect of chestnut flour supplementation on physico-chemical properties and volatiles in bread making
25天前
已完结
Addition of cassava flours in bread-making: Sensory and textural evaluation
25天前
已完结
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