[Elsevier/Sciencedirect] Dual-gradient structure induced spreadable phase transformation for simultaneously improving strength and ductility 求助已关闭
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Understanding of hydrocolloid functions for enhancing the physicochemical features of rice flour and noodles
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Starch digestion: A comprehensive update on the underlying modulation mechanisms and its in vitro assessment methodologies
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Basic principles in starch multi-scale structuration to mitigate digestibility: A review
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Feasible methods to control starch digestibility: Strategies for reducing glycemic index of rice noodles
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Deterioration mechanisms and quality improvement methods in frozen dough: An updated review
