Font Size: a A A
Keyword [retrogradation]
Result: 181 - 200 | Page: 10 of 10
181. Effect Of Polyols On The Quality And Anti-retrogradation Of Spicy Wheat Gluten Sticks
182. Effect Of Emulsion On The Anti-retrogradation Of Rice Starch
183. The Effect Of Ultra-high Pressure Treatment On The Preparation Of Slowly Digestible Starch Of Glutinous Rice By Temperature-cycled Retrogradation
184. Study On The Control Mechanism Of Starch Regeneration During Rice Steaming In Early Indica Rice
185. Study On The Optimization And Properties Of Preparation Of Tartary Buckwheat Nano-starch By Enzymatic Hydrolysis
186. Effects Of Three Functional Sugars On The Quality Characteristics And Anti-aging Mechanism Of Chiffon Cake
187. Study On The Synergistic Regulation Of Polyphenols On The Digestion And Retrogradation Of Chestnut Starch
188. Effects Of Deacetyl Konjac Glucomannan On Gelatinization And Retrogradation Properties Of Wheat Starch
189. Development Of Convenient Foods For Dehydrated Rice
190. Effect Of Konjac Glucomannan On Physicochemical And Digestibility Properties Of Corn Starch
191. Study On The Preservation And Quality Improvement Of Instant Fresh Wet Rice Noodles
192. Effect Of Physical Property Modification On Quality And Anti-retrogradation Of Instant Fresh Rice Noodles
193. The Regulatory Mechanism Of Water Extractable Arabinoxylan On The Gelatinization And Retrogradation Behavior Of Wheat Starch
194. Study On Mechanism And Application Of Inhibition Of Rice Starch Retrogradation By A-maltotriohydrolase
195. Research On The Effects Of Fructo-oligosaccharides Maceration Treatment On Quality Enhancement And Anti-retrogradation Properties Of Cooked Rice
196. Preliminary Study On The Effect And Mechanism Of Freezing On The Quality Change Of Oat Wolves
197. Effects Of Natural Fermentation And Sodium Alginate Addition On The Structure And Properties Of Wheat Starch
198. Effects Of Artemisia Annua Polysaccharides On Gelatinization And Aging Characteristics Of Wheat Starch
199. Multi-scale Recombination Of Lotus Seed Starch And Chlorogenic Acid By Microwave Irradiation And Its Retrogradation Behavior
200. Effect Of Short-range Order Of Non-Crystalline Starch On Its Functional Properties And Bread Quality
  <<First  <Prev  Next>  Last>>  Jump to