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Seeds of Coix lacryma-jobi as a functional additive in steamed buns: Effects on bun quality and starch digestibility

2025-09-04 8.07MB 11 页 5 4 1知币
Resistant Starch in Rice Its Biosynthesis and Mechanism of Action Against Diabetes-Related Diseases

2025-09-04 5.48MB 25 页 6 4 1知币
Effect of Tremella fuciformis on dough structure and rheology, noodle flavor, and quality characteristics

2025-09-04 4.58MB 10 页 5 4 1知币
Synthesis and characteristics of type 3 resistant waxy corn starch by removal of starch granule surface proteins and heat-moisture treatment

2025-09-04 2.55MB 9 页 5 4 1知币
Effects of ratios of A- and B-type wheat starch on liangpi (a starch gel food) quality and its potential mechanism

2025-09-04 4.54MB 10 页 5 4 1知币
Structural features, physiological functions and digestive properties of phosphorylated corn starch: A comparative study of four phosphorylating agents and two preparation methods

2025-09-04 10.58MB 18 页 19 4 1知币
Modification of sorghum starch as a function of pullulanase hydrolysis and infrared treatment

2025-09-04 2.44MB 8 页 5 4 1知币
A review of starch, a unique biopolymer-Structure, metabolism and in planta modifications

2025-09-04 1.63MB 29 页 6 4 1知币
Development and optimization of high-protein and low-saturated fat bread formulations enriched with lupin and microalgae

2025-09-04 5.11MB 13 页 5 4 1知币
Effect of ultrasonicated corn starch as a fat replacer on muffin quality and sensory characteristics

2025-09-04 1.48MB 11 页 4 4 1知币
Effect of structural characteristics of resistant starch prepared by various methods on microbial community and fermentative products

2025-09-04 11.31MB 14 页 4 4 1知币
Chemical, rheological and sensory characteristics of wheat bread enriched with chia (Salvia hispanica L.) seed gum

2025-09-04 628.56KB 7 页 5 4 1知币
Efect of superheated steam treatment on rice starch: study on in vitro digestibility and morphostructural, thermal and functional changes

2025-09-04 3.05MB 12 页 4 4 1知币
Resistant starch—An accessible fiber ingredient acceptable to the Western palate

2025-09-04 1.13MB 26 页 4 4 1知币
Multi-scale structural characteristics of black Tartary buckwheat resistant starch by autoclaving combined with debranching modification

2025-09-04 8.88MB 15 页 4 4 1知币
Modification of Tartary buckwheat flour via steam explosion and the quality characteristics of corresponding gluten-free whole-grain cookies

2025-09-04 1.77MB 9 页 4 4 1知币
Improvement of amylose–lipid complex and starch digestibility profles of corn starch added with rice bran oil or linoleic acid using ultrasonic and microwave treatment

2025-09-04 4.43MB 12 页 4 4 1知币
In-depth study of the changes in properties and molecular structure of cassava starch during resistant dextrin preparation

2025-09-04 1.44MB 7 页 4 4 1知币
tructural changes in chestnut resistant starch constructed by starch-lipid interactions during digestion and their effects on gut microbiota: An in vitro study

2025-09-04 8.71MB 11 页 4 4 1知币
Efficient preparation of cycloamylose from potato starch using recombinant 4-α-glucanotransferase

2025-09-03 3.96MB 12 页 10 4 1知币

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