机译:Effect of pentoses, hexoses, and hydrolyzed arabinoxylan on the most abundant sugar, organic acid, and alcohol contents during rye sourdough bread production
机译:Comparative study on efficiency of nutmeg microencapsulation (freeze‐drying method) using native and OSA sorghum starch as wall materials in combination with gum arabic
机译:Rapid prediction of Apparent Amylose, total starch, and crude protein by near‐infrared reflectance spectroscopy for foxtail millet ( i Setaria italica/iSetaria italica )
机译:Bioaccessibility of phenolic compounds in common beans ( i Phaseolus vulgaris/iPhaseolus vulgaris L.) after in vitro gastrointestinal digestion: A comparison of two cooking procedures
机译:Effects of different cultivars and particle sizes of non‐degermed millet flour fractions on the physical and texture properties of Chinese steamed bread
机译:Antioxidant, anti‐inflammatory, and antitumor activities of phenolic compounds from white, red, and black i Chenopodium quinoa/iChenopodium quinoa seed