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10 积分 2023-07-23 加入
Starch molecular structure: The basis for an improved understanding of cooked rice texture
7天前
已完结
Influence of xanthan gum on the short- and long-term retrogradation of potato starches of various amylose content
7天前
已完结
Resistant starch formation mechanism of amylosucrase-modified starches with crystalline structure enhanced by hydrothermal treatment
7天前
已完结
Current Status and Perspectives of Starch Powders Modified by Cold Plasma: A Review
7天前
已完结
Progress in understanding resistant-starch formation in hydroxypropyl starch: A minireview
2个月前
已完结
Physicochemical properties of hydroxypropylated and cross-linked rice starches differential in amylose content
2个月前
已完结
Pulsed light, Pulsed Electric Field and Cold plasma modification of Starches: Technological Advancements & Effects on Functional Properties
2个月前
已完结
Current Status and Perspectives of Starch Powders Modified by Cold Plasma: A Review
2个月前
已完结
Starch Modifications via Physical Treatments and the Potential in Improving Resistant Starch Content
2个月前
已完结
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