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Keyword [Gelatinization]
Result: 181 - 200 | Page: 10 of 10
181. Effect Of Different Polymerization Methods Of Whey Protein On Physical And Chemical Properties Of Corn Starch
182. Preparation Of EGCG And Its Effect On Gelatinization And Retrogradation Of Wheat Starch
183. Effect of amylose content and gluten on gelatinization and retrogradation of starch blends and starch/gluten blends and on bread staling
184. State of water in starch-water systems in the gelatinization temperature range as investigated using dielectric relaxation spectroscopy
185. Behaviors of controlled starch gelatinization in supercritical fluid extrusion
186. Novel polymer blends with thermoplastic starch
187. Effect of gelatinization on starch-water interactions
188. The effect of starch microstructure on glass transition, gelatinization, and the elevation of the gelatinization temperature by saccharides
189. Effects of lipids, amino acids, and beta-cyclodextrin on gelatinization, pasting, and retrogradation properties of rice starch
190. Studies of rheological and mixing properties of multi-component systems using magnetic resonance imaging
191. A KINETIC STUDY ON THE LIME-HEAT TREATMENT OF CORN FOR MASA PRODUCTIO
192. Preparation,Characteristic Properties And Molecular Structures Of Three Amorphous Starches Of Different Shapes
193. Research And Application Of High Temperature Resistant Starch In Drilling Fluid
194. The Modification And Application Of Room Temperature Gelatinized Starch
195. Research Of Oats Convenient Rice Processing
196. Effects Of Proteins In Outer Layer Of Rice Grain On Starch Gelatinization During Storage And Its Morphological Mechanism
197. Study On The Gelatinization And Drying Characteristics Of Porridge Rice And The Optimization Of Production Process
198. Effects Of Starch And Protein Components In Glutinous Rice Flour On Its Gelatinization Properties
199. Optimization Of The Measurement Of Degree Of Starch Gelatinization In Meat Products And Its Effect On The Products Quality Characteristics
200. Formulation And Process Optimization Of Instant Dough Slice In Soup
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