Lv3
350 积分 2024-08-28 加入
Role of polysaccharides in food, digestion, and health
17天前
已完结
Parboiling Alters Protein and Lipid and Impacts In Vitro Rice Digestibility and Glucose Release
23天前
已完结
Physicochemical properties and in vitro digestibility of rice after parboiling with heat moisture treatment
23天前
已完结
Comparative Studies on Proximate and Some Mineral Composition of Selected Local Rice Varieties and Imported Rice Brands in Ghana
23天前
已关闭
Nutritional and functional properties of coloured rice varieties of South India: a review
23天前
已完结
Proximate Composition, Polyphenol Content and Anti-inflammatory Properties of White and Pigmented Italian Rice Varieties
23天前
已关闭
Understanding the Antinutritional Factors and Bioactive Compounds of Kodo Millet (Paspalum scrobiculatum) and Little Millet (Panicum sumatrense)
23天前
已完结
Integrating a genome‐wide association study with a large‐scale transcriptome analysis to predict genetic regions influencing the glycaemic index and texture in rice
23天前
已完结
Metagenomic insights into effect of pulse cell wall integrity on gut microbiota, CAZyme gene responses and starch/protein metabolism during in vitro fecal fermentation
3个月前
已完结
Taurochenodeoxycholic acid ameliorates liver fibrosis by regulating gut microbiota and bile acids via hippo-YAP pathway
3个月前
已完结
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