Lv3
330 积分 2024-07-18 加入
Super protective effect, ultra-high juice absorption and long-term antibacterial of Ag-2MI@Chitosan biodegradable sponge for fruit preservation and transportation
16天前
已完结
Synergistic effect of arabinoxylan and (1,3)(1,4)-β-glucan reduces the starch hydrolysis rate in wheat flour
18天前
已完结
Digestion under saliva, simulated gastric and small intestinal conditions and fermentation in vitro by human gut microbiota of polysaccharides from Ficus carica Linn
19天前
已完结
Effect of ultrasound-assisted dough fermentation on the quality of dough and steamed bread with 50% sweet potato pulp
1个月前
已完结
Dough rheology and bread quality of wheat–chickpea flour blends
1个月前
已完结
Effect of ultrasound-assisted resting on the quality of surimi-wheat dough and noodles
1个月前
已完结
Natural Additives in Wheat-Based Pasta and Noodle Products: Opportunities for Enhanced Nutritional and Functional Properties
1个月前
已完结
Main factors affecting the starch digestibility in Chinese steamed bread
1个月前
已完结
Main factors affecting the starch digestibility in Chinese steamed bread
1个月前
已完结
Whole-wheat flour particle size influences dough properties, bread structure and in vitro starch digestibility
1个月前
已完结
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