Effects of mixing, sheeting, and cooking on the starch, protein, and water structures of durum wheat semolina and chickpea flour pasta
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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
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格式：PDF
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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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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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