Wheat starch - Globe Thesis

Keyword [Wheat starch] Result: 41 - 60 \| Page: 3 of 5
41.	Effects Of Hydroxypropyled And Cross-linked Tapioca Starch On Dough Properties And Processing Qualities
42.	Effects Of Annealing On The Retrogradation And Enzymatic Hydrolysis Of Wheat Starch
43.	Effect Of Inulin On Physicochemical Properties And In Vitro Digestion Of Wheat Starch
44.	Study On The Preparation And Application Of Low-Gelatinization-Temperature Starch Adhesive
45.	Study On The Key Technology Of Wheat Starch Preparation And The Beverage Fermented By Its By-Product
46.	Interactions Between Inulin And Wheat Starch
47.	Effect Of Buckwheat Flavonoids On Wheat Starch Properties And Their Interactions
48.	Reveal The Molecular Mechanism Of Starch Gelatinization By Differential Scanning Calorimetry
49.	Study On Effects Of Xanthan Gum And Guar Gum On Wheat Starch Properties
50.	Research And Application Of Corn-wheat Starch Compound Edible Film
51.	Effect Of The Sodium Phytate And Hydrogen Peroxide Chemical Modifications On The Physicochemical And Functional Properties Of Wheat Starch And Their Underlying Mechanisms
52.	Effect Of Tea Extracts On Quality Characteristics Of Chinese Dried Noodles And Physicochemical Properties Of Wheat Starch
53.	Study On The Effect Of ?-glucan From Hericium Erinaceus On The Digestibility Of Wheat Starch And Its Mechanism
54.	Effect Of Konjac Gum On The Rheological And Texture Properties Of Wheat Starch Gel Under Alkaline Condition
55.	Experimental Research On Flame Propagation Characteristics Of Typical Grain Dust And Gas Phase Inertia Inhibition
56.	The Effect Of Water Contents And Prehesting Temperatures On Starch Retrogradation
57.	Experimental Research On The Flame Propagation And Combustion Characteristics Of Wheat Starch Dust
58.	Effect Of Repeated/continuous Dry Heat Treatments On Structural And Physicochemical Properties Of Different Crystal Types Of Starches
59.	Effects Of Konjac Gum And Artemisia Sphaerocephala Krasch.Gum On The Properties Of Wheat Dough And Its Mechanism
60.	Study On The Stability Of Slow Digestibility Of Enzyme-modified Wheat Starch And Its Application
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