Font Size: a A A
Keyword [digestion properties]
Result: 1 - 20 | Page: 1 of 2
1. Study On The Preparation And Properties Of Cross-linked And Esterification Waxy Rice Starch
2. Preparation And Properties Of Resistant Starch-fortified Rice
3. Research On The Preparation And Digestion Properties Of β-carotene Nanoemulsions
4. Formation And Properties Of Soy β-conglycinin Thermal Aggregates
5. Study On The Preparation And Properties Of Hydroxypropyled And Cross-linked Pea Starch
6. Development,Ageing And Digestion Properties Of Yin Rice Rice Cakes
7. Research On Preparation And Digestion Properties Of Pickering Emulsion Stabilized By Starch Nanocrystals
8. Mechanism For The Digestion Properties Of Starch Influenced By Lipid And Protein
9. Interfacial, Emulsifying And Digestion Properties Of ?-Lactoglobulin Fibrils Aggregates
10. Preparation Of Black Tea Bread And The Effect On Starch Digestion Properties
11. Mechanistic Study Of The Structural Features And Digestion Properties Of Starches In Intact Pulse Cells
12. Analysis Of Whey And Milk Fat Globule Membrane Proteomes And Digestion Properties In Goat/Cow Milk By Proteomics Technologies
13. Material And Structure Basis For Typical Rice Products Texture And Digestion Properties
14. Research On Gel And Digestion Properties Of Pectin-Starch Mixed System
15. Mechanism For The Structure Features And Digestion Properties Of Starches In Intact Legume Cells Influenced By Cooking And Heat-moisture Process
16. Highly Branching Modification Of Starch And The Digestion Performance Of Its Products
17. Emulsifying Properties Of High Acyl Gellan Gum And Its Effects On The Stability And Digestion Properties Of Beta-carotene Emulsion
18. Discrimination Of Digestion Properties Of Proteins From Three Types Of Dry Cured Ham In China
19. Mechanisic Study For The Structure Features And Digestion Properties Of Starches In Intact Pinto Bean Cotyledon Cells Influenced By Heating Process
20. Physicochemical And In Vitro Digestion Properties Of Resistant Starch-Soluble Dietary Fiber Mixed Systems And The Development Of Meal Replacement Powder
  <<First  <Prev  Next>  Last>>  Jump to