high-amylose corn - Globe Thesis

Keyword [high-amylose corn] Result: 1 - 20 \| Page: 1 of 1
1.	Study On Preparation And Property Of Hydroxypropyl Oxidized High Amylose Corn Starch
2.	Effect Of Tea Polyphenol On The Digestion Of High Amylose Maize Starch And The Mechanism
3.	Perparation And Slow Digestibility Of High Amylose Corn Starch Inclusion Complex
4.	Study On The Hydrothermal Preparation And Catalytic Performance Of Carbon-based Solid Acid Derived From High-amylose Corn Starch
5.	Preparation, Property And Characterization Of Acetylated Amylose Corn Starch
6.	Research On The Inhibition Effect Of Proanthocyandins On The Retrogradation Of Corn Starch
7.	Study On Extraction,Characteristic And Application Of Protein From Sliver Carp Scale
8.	Preparation And Properties Of Starch/Hydroxypropyl Methyl Cellulose Composite Films
9.	Preparation And Properties Of Hydroxypropyl High Amylose Corn Starch Film
10.	Study On Improving The Conventional Corn Wet Milling By Ultrasonic-Assisted Extraction
11.	Effects Of Different Additives On Glycemic Index And Properties Of Extruded Rice
12.	Isolation Of Amylose From Corn And Preparation Of High-amylose Corn Starch Based Films
13.	Etherification And Properties Of High Amylose Corn Starch Size
14.	Study On The Characteristics Of Quinoa Protein Glycosylation Product And Its Application In High Amylose Corn Starch
15.	Properties of extruded white corn flour - high amylose corn starch puffs
16.	Effects of genotype and environment on the composition and starch functionality of pea and fababean and the presence of other starches or hydrocolloids on the functionality of pea starch
17.	Cross-linked resistant starch from high-amylose corn starch, and structures of phosphate esters in cross-linked resistant wheat starch determined by phosphorus-31 spectroscopy
18.	Preparation And Characterization Of Starch Based Film Containing Cinnamaldehyde/Cyclodextrin Complex
19.	Study On The Structure And Digestibility Of High Amylose Corn Starch And Cross-linked Starch
20.	Physicochemical Properties Of A Newly Cultivated High Amylose Corn Starch And Preparation Of Low Glycemic Index Biscuits
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