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1184 积分 2024-02-27 加入
Preserving Daifuku quality via static and pulsed magnetic freezing: Associations with water state and structural changes
3天前
已完结
Effect of freeze-thaw cycles on the physicochemical properties and frying performance of frozen Youtiao dough
15天前
已完结
Evaluation of the infrared frying on the physicochemical properties of fried apple slices and the deterioration of oil
15天前
已完结
Effect of microwave heating and vacuum oven drying of potato strips on oil uptake during deep-fat frying
15天前
已完结
Carboxymethyl cellulose-mediated crust restructuring regulates quality attributes and hazardous intermediate accumulation in fried battered oysters
15天前
已完结
Multifractal analysis of meat-analog based coated fried foods texture profile
16天前
已完结
Multiscale analysis of hydrated gluten structure and phase distribution under thermal treatments
17天前
已完结
Adequately increasing the wheat B-starch ratio can improve the structure-properties of dough during freeze-thaw cycles: Mechanisms and conformational relations
17天前
已完结
Thermal and dynamic rheological properties of wheat flour fractions
17天前
已完结
Impact of freezing and thawing on the quality of meat: Review
17天前
已完结
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