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  1. 1
    The impact of gelatinization property differences based on amylopectin structure variations on the glutinous rice flour properties and quality of Daifuku

    The impact of gelatinization property differences based on amylopectin structure variations on the glutinous rice flour properties and quality of Daifuku by Yu Tian, Jiaxin Li, Mengzi Nie, Lili Wang, Liya Liu, Fengzhong Wang, Li-Tao Tong

    Published 2025-04-01
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  2. 2
    Effect of four highland barley proteins on the retrogradation and in vitro digestion properties of highland barley starch

    Effect of four highland barley proteins on the retrogradation and in vitro digestion properties of highland barley starch by Jiaxin Li, Ran Lin, Mengzi Nie, Aixia Wang, Xue Gong, Lili Wang, Liya Liu, Bin Dang, Xijuan Yang, Fengzhong Wang, Li-Tao Tong

    Published 2024-12-01
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