Digestibility - Globe Thesis

Keyword [Digestibility] Result: 161 - 180 \| Page: 9 of 10
161.	Study On Production And Characterisation Of Buckwheat Protein-xylose Conjugate
162.	Effect Of Fermentation And Polyphenol Complexation On The Structure And Digestibility Of Rice Starch
163.	Factors Affecting The Digestibility Of Hydrothermal-treated Starch And Its Mechanism
164.	Phase Transition Of Starch And Its Effect On Starch Digestibility During Processing
165.	Effect Of Cooking On Starch Structure And Digestibility Of Potato And Purple Yam
166.	Effect Of Thermal Processing On The Properties Of Macadam Protein Glycation Products
167.	Study On Preparation And Properties Of Potato Starch-rutin Complex By Ball Milling
168.	Study On The Characterization Of Fucoidan From Laminaria Japonica And Its Digestibility And Fermentability In Vitro
169.	Preparation And Performance Research Of Microcapsule Wall Material Based On Resistant Starch
170.	Biochemical Properties Of Lactobacillus Glycosyltransferase And Its Application In Baked Goods
171.	Study On Influencing Factors And Mechanism Of Starch Digestibility Of Coarse Cereal Dried Noodles
172.	Effects Of Different Processing Techniques On The Quality And Digestibility Of Rice Noodles
173.	The Study Of Factors Influencing Digestibility And Glycemic Index Of Adzuki Bean Starch And Its Application
174.	Study And Application On Digestibility And Group Distribution Of OSA Starch
175.	Effect Of Hydrocolloids With Heat-moisture Treatment On The Digestibility Of Corn Starch
176.	Effect Of Endogenous Acorn Kernel Polyphenols On Starch Structure And In Vitro Digestibility
177.	Effect Of Rice Protein-Starch Interaction On The Quality And Digestibility Of Rice Flour For Infants
178.	Effects Of Physical Modification On Physicochemical Properties And Starch Digestibility Of Chinese Yam Flour
179.	A Study On The Nutritional And Flavor Components Of Fresh Dictyophora Rubrovolvata And The Quality Of Fresh Slurry Compound Noodles
180.	Study On Nutritional Compound Of Sweet Buckwheat Flour And Quality Of Its Dough And Steamed Bread
<<First <Prev Next> Last>> Jump to