Lv51
840 积分 2022-09-14 加入
Modeling of in vitro digestion behavior of corn starches of different digestibility using modified log of slope (LOS) method
17天前
已完结
Effects of ultrasound combined with hydrothermal treatment on the quality of brown rice
3个月前
已完结
Nutrition and Sensory Evaluation of Solid-State Fermented Brown Rice Based on Cluster and Principal Component Analysis
3个月前
已完结
Role of Lactic Acid Bacteria in the Eating Qualities of Fermented Rice Noodles
3个月前
已完结
Effect of Solid‐State Fermentation by Lactobacillus plantarum on the Cooking Quality, Microstructure, and Physicochemical Properties of Brown Rice
3个月前
已完结
Effect of fermentation metabolites on rheological and sensory properties of fermented rice noodles
3个月前
已完结
The Association of Official Analytical Chemists
3个月前
已完结
Ultrasound-assisted acid-thinning of corn starch: Morphological, physicochemical, and rheological properties
3个月前
已完结
Effects of lactic acid bacteria fermentation on the physicochemical and structural characteristics of starch in blends of glutinous and japonica rice
3个月前
已完结
Effects of germination conditions on enzyme activities and starch hydrolysis of long‐grain brown rice in relation to flour properties and bread qualities
4个月前
已完结
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