Lv6
1890 积分 2024-01-20 加入
CRISPR–Cas-mediated gene editing in lactic acid bacteria
22小时前
待确认
Physical modification of corn and potato starches using soaking, freezing, and drying
6天前
已完结
Effect of Heat‐Moisture Treatment on Structural and Thermal Properties of Rice Starches Differing in Amylose Content
6天前
已完结
Effect of freezing and frozen storage on the gelatinization and retrogradation of amylopectin in dough baked in a differential scanning calorimeter
6天前
已完结
Effect of fermentation on water mobility and distribution in fermented cornmeal using LF-NMR and its correlation with substrate
6天前
已完结
Effect of heat-moisture treatment on physicochemical properties of chickpea starch
6天前
已完结
Retrogradation and Digestibility of Rice Starch Gels: The Joint Effect of Degree of Gelatinization and Storage
6天前
已完结
Starch gelatinization and amylose–lipid interactions during rice parboiling investigated by temperature resolved wide angle X-ray scattering and differential scanning calorimetry
7天前
已完结
Effects of Glycerol Monooleate on Improving Quality Characteristics and Baking Performance of Frozen Dough Breads
6个月前
已完结
Response of the distribution and molecular transition of gluten proteins and quality of Chinese steamed bread to different hydration levels
6个月前
已完结
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