Lv3
400 积分 2023-11-14 加入
Effect of thermal treatments on in vitro starch digestibility of sorghum dried noodles
18天前
已完结
Classification and measurement of nutritionally important starch fractions
18天前
已完结
Antioxidant compound contents and antioxidant activity before and after cooking in sweet and bitter Chenopodium quinoa seeds
7个月前
已完结
The effects of steaming and roasting treatments on β‐glucan, lipid and starch in the kernels of naked oat (Avena nuda)
9个月前
已完结
Effects of thermal processing on the structural and functional properties of soluble dietary fiber from whole grain oats
9个月前
已完结
Enzymatic Modification of Plant Proteins for Improved Functional and Bioactive Properties
11个月前
已完结
A comprehensive review on oat milk: from oat nutrients and phytochemicals to its processing technologies, product features, and potential applications
11个月前
已完结
Trends in functional beverages: Functional ingredients, processing technologies, stability, health benefits, and consumer perspective
1年前
已完结
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