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3610 积分 2023-07-20 加入
Shelf-life extension of leavened bakery products by using bio-protective cultures and type-III sourdough
1个月前
已完结
Shelf-life extension of leavened bakery products by using bio-protective cultures and type-III sourdough
1个月前
已完结
Exploring Chitosan Lactate as a Multifunctional Additive: Enhancing Quality and Extending Shelf Life of Whole Wheat Bread
1个月前
已完结
Antifungal and plasticization effects of carvacrol in biodegradable poly(lactic acid) and poly(butylene adipate terephthalate) blend films for bakery packaging
1个月前
已完结
Pilot study on the use of cold atmospheric plasma for preservation of bread
1个月前
已完结
Effect of high pressure processing on batters and cakes properties
1个月前
已完结
Microencapsulated cinnamon essential oil extends bread shelf life and alters microbial diversity
1个月前
已完结
Smart gel tectonics: 3D-printed starch-chitosan architectures with pH-responsive magnesium delivery for targeted intestinal repletion
4个月前
已完结
Ultrasound-Assisted Slightly Acidic Electrolyzed Water in Aquatic Product Sterilization: A Review
5个月前
已完结
Food irradiation: an effective but under-utilized technique for food preservations
5个月前
已完结
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