digestibility - Globe Thesis

Keyword [digestibility] Result: 1 - 20 \| Page: 1 of 10
1.	Retrogradation Mechanism Of Rice Starch Mixtures And Extruded Rice Pellets
2.	Preparation And Physicochemical Properties Of Octenyl Succinic Anhydride Modified Early Indica Rice Starches
3.	Preparation And Function Of Protein From Rice Bran And Broken Rice Using Hydrothermal Cooking
4.	Studies On Extrusion Processing Technique For Blood Meal
5.	Preliminary Study On Protein Of Panicum Miliaceum L Degration With Enzyme
6.	Studies On Rice Starch Noodles
7.	A Study On Fermentation And Nutritional Evaluation Of Masyaura-A Legume-based Traditional Fermented Food Of Nepal
8.	Quality Improvement And Evaluation Of Sweet Potato Starch
9.	Studies On Physicochemical Properties Of Starches Isolated From Proso Millets (Panicum Miliaceum L.)
10.	The Study On The In Vitro Protein Digestibility And Calcium Bioavailability Of High Pressure-induecd Gel From Bovine Milk Whey Proteins
11.	The Preparation And Functional Properties Of Rapeseed Protein And Its Protein Hydrolysates' Antioxidant Activity
12.	Study On Extrusion Properties Of Sorghum Flour And Sorghum-Bean Nutritional Breakfast Powder
13.	Effect Of Pulsed Electric Fields On The Functional Properties And Structure Of Milk Proteins
14.	Physicochemical Properties And Digestibility Of Buckwheat Starch
15.	Study On The Physicochemical Properties, In Vitro Digestibility And Degradation Kinetics Of Starch Seperated From Yinmi
16.	The Stability Of Juice Polyphenol In Storage And Processing And The Effect Of Interaction Between Juice Polyphenol And Protein On In Vitro Digestion
17.	The Study Of 4-α-glucanotransferase And Its Modification On Rice Starch
18.	The Study On Preparation Key Technologies And The Properties Of Cypems Esculentus Oil And Starch
19.	Study On The Antioxidative Peptides From Fermented Soybean Protein Meal By Lactobacillus Plantarum Lp6
20.	Improvement Of Nutritional And Functional Properties Of Sorghum-Soybean-Maize Composite Flour By Germination And Fermentation And Its Use As Food Against Malnutrition
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