vitro digestibility - Globe Thesis

Keyword [vitro digestibility] Result: 41 - 58 \| Page: 3 of 3
41.	Effect Of Chestnut Inner Skin Flavonoids Extract On In Vitro Digestibility Of Starches
42.	Effects Of Ultra High Pressure On The Structure And Physicochemical Properties Of Chestnut Starch
43.	Non-starch Constituents Influence The In Vitro Digestibility Of Naked Oat (Avena Nuda L.) Starch
44.	Amylose content and chemically cross-linking starch on In-vitro digestibility and extrusion of starch
45.	Effects Of Freezing Methods On Physicochemical Properties And In Vitro Digestibility Of Starch In Dough
46.	Study On Multi-scale Structure Of Cold Plasma Treated Starch And The Effect On Tartary Buckwheat Starch-quercetin Interaction
47.	Effect Of Crosslinking On In Vitro Digestibility And Absorption Of Collagen Film
48.	Effects Of Protein Oxidation Induced By Rice Bran Rancidity On In Vitro Digestibility Of Rice Bran Protein
49.	Effect Of Esterification On Physicochemical Properities And Digestion Of Debranching Waxy Corn Starch
50.	Effect Of Ultrasonic And Microwave Dual-treatment On The Physicochemical And Functional Properties Of Starch
51.	Research On The Effects Of Different Processing Methods On The Functional Components,Quality,Digestion And Absorption Of Brown Rice Products
52.	The Quality Improvement Of Potato Boiling Pretreatment And Its Application Base Study In Low-GI Bread
53.	Study On The Relationship Between Cell Wall Integrity Of Black Bean And The Physicochemical Properties And Starch Digestibility Of Cookies
54.	Study On The Effect Of Different Cooking Methods On The Characteristics Of Buckwheat Protein
55.	Physicochemical Properties And In Vitro Digestibility Of Tartary Buckwheat Starch Modified By Heat Moisture Treatment
56.	Effect Of Thermal Treatment Methods On Structure And In Vitro Digestibility Of Soymilk Protein
57.	Processing Technology And Quality Research Of Fermented Whole Wheat
58.	Study On Changes Of Protein Structure,Functional Properties And In Vitro Digestibility Of Rice During Storage
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