Lv51
1400 积分 2023-05-17 加入
Effect of different forms of nanocellulose on the stability of pork myofibrillar proteins' emulsion system
13天前
已完结
Evaluation of extruded quinoa flour on dough rheology and white salted noodles quality
1个月前
已完结
Digestion procedure using mammalian enzymes to obtain substrates for in vitro fermentation studies
2个月前
已完结
Effect of heat treatment of rye flour on rye‐wheat steamed bread quality
3个月前
已完结
PRODUCTION AND CHARACTERIZATION OF SPONGE‐DOUGH BREAD USING SCALDED RYE
3个月前
已完结
Textural and sensory properties of wheat bread fortified with nettle ( Urtica dioica L.) produced by the scalded flour method
3个月前
已完结
Using Cellulose Nanofibers and Its Palm Oil Pickering Emulsion as Fat Substitutes in Emulsified Sausage
7个月前
已完结
Effects of nanocellulose combined with high pressure on the textural, structural, and gel properties of Nemipterus virgatus sausage
7个月前
已完结
Recent Research Progress on the Application of Plant-Based Nanocellulose in the Food Industry
8个月前
已完结
Über die Entstehung der 5-Oxy-anthranilsäure aus Anthranilsäure im tierischen Organismus
10个月前
已完结
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