Lv3
230 积分 2024-03-04 加入
Improving the surface tackiness of frozen cooked noodles by the addition of glutenin, gliadin, and gluten
2小时前
待确认
Physicochemical, texture and sensorial evaluation of pasta enriched with chickpea flour and protein isolate
17天前
已完结
Wheat noodles enriched with A‐type and/or B‐type wheat starch: physical, thermal and textural properties of dough sheet and noodle samples from different noodle‐making process
17天前
已完结
Effects of lipase, lipoxygenase, peroxidase and free fatty acids on volatile compound found in boiled buckwheat noodles
19天前
已完结
Effects of multi-frequency ultrasound pretreatment under low power density on the enzymolysis and the structure characterization of defatted wheat germ protein
23天前
已关闭
An in vitro procedure based on chewing to predict metabolic response to starch in cereal and legume products
3个月前
已关闭
Assessing the glycemic impact of starch by in vitro methods
3个月前
已完结
Effect of hydrothermal treatment on physicochemical and digestibility properties of oat starch
3个月前
已完结
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