Comparative compositions of metabolites and dietary fibre components in doughs and breads produced from bread wheat, emmer and spelt and using yeast and sourdough processes
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Coffee pulp as a flour substitute in biscuits: The effects on physicochemical properties, sensory quality, and flavor characteristics
分类：文献
时间：2026-05-06
标签：无
格式：PDF
价格：1 知币
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The inhibitory effect of arabinoxylan on the digestion of waxy, normal and high-amylose maize starches after high temperature cooking
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标签：无
格式：PDF
价格：1 知币
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格式：PDF
价格：1 知币
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High-amylose wheat bread with reduced in vitro digestion rate and enhanced resistant starch content
分类：文献
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标签：无
格式：PDF
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Characterization of black rice starch: enzymatic hydrolysis with amyloglucosidase and morphostructural, thermal, and rheological properties of native varieties from Brazil and China
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格式：PDF
价格：1 知币
