Lv11
70 积分 2024-10-22 加入
Effects of pectin with different molecular weight on gelatinization behavior, textural properties, retrogradation and in vitro digestibility of corn starch
21天前
已完结
Effects of tamarind seed polysaccharide on physicochemical properties of corn starch treated by high pressure homogenization
21天前
已完结
Quality improvement of noodles with mushroom fortified and its comparison with local branded noodles
27天前
已完结
Formulation of functional noodles by adding Lentinus edodes mushroom powder: Physiochemical attributes, cellular mineral uptake and improved glycemic index
1个月前
已完结
Structural, Thermal, Mechanical, and Physicochemical Properties of Corn Starch and Tremella fuciformis Polysaccharide Based Composite Films
1个月前
已完结
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