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50 积分 2024-01-27 加入
Rheological and sensory behaviors of parboiled pasta cooked using a microwave pasteurization process
7天前
已完结
Underlying reasons for waxy rice flours having different pasting properties
2个月前
已完结
Microstructure, gelatinization and pasting properties of rice starch under acid and heat treatments
3个月前
已完结
Effects of composition, starch structural orders, and kernel structure on starch in vitro digestion of highland barley
4个月前
已完结
Preparation and structural properties of starch phosphate modified by alkaline phosphatase
4个月前
已完结
Pasting, rheology, and fine structure of starch for waxy rice powder with high-temperature baking
4个月前
已完结
Cup Arrangement Ranking Method for a Rapid and Small-Sample Sensory Evaluation of Cooked Rice
4个月前
已关闭
Metabolomics and biochemical analyses revealed metabolites important for the antioxidant properties of purple glutinous rice
8个月前
已完结
Metabolomics and biochemical analyses revealed metabolites important for the antioxidant properties of purple glutinous rice
8个月前
已完结
Effect of germination on nutritional properties and quality attributes of glutinous rice flour and dumplings
8个月前
已完结
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