Rice can cause a few problems when it comes to getting the perfect texture. We're here with an easy solution that you won't ...

Baking then sets the shape of a multitude of baked products through protein denaturation and gelatinization of the starch component. Plant breeding has improved the 'gluten strength' of wheat ...

那么，原因是不是淀粉的糊化反应（starch gelatinization）呢？ 淀粉是多数主食的主要成分，是大量葡萄糖分子聚合而成的高分子碳水化合物，可以在人体内被酶分解为葡萄糖并升高血糖。 食物中的天然淀粉颗粒难以被消化，在足量水中被加热到一定温度后 ...

Pigeon peas, a type of pulse, have immense nutritional potential to improve health in arid and semi-arid regions. However, ...