Lv51
1014 积分 2024-02-27 加入
Effects of wheat starch and gluten protein interaction on fried flour products during processing
5天前
已完结
Batter Characteristics and Oil Penetration of Deep-Fried Breaded Fish Nuggets: Effect of Wheat Starch—Gluten Interaction
6天前
已完结
Effect of carboxymethyl cellulose and/or wheat gluten on the pasting, rheological and quality properties of wheat starch-based batter for deep-fried products
6天前
已完结
Poultry Consumption and Human Cardiometabolic Health-Related Outcomes: A Narrative Review
2个月前
已关闭
Effect of freeze-thaw cycles on the quality of quick-frozen pork patty with different fat content by consumer assessment and instrument-based detection
2个月前
已完结
Natural cryoprotectants for frozen food preservation: Mechanisms, advances and emerging trends
2个月前
已完结
Hydrocolloids in fried foods. A review
2个月前
已完结
Recent advances, challenges and functional applications of antifreeze protein in food industry
2个月前
已完结
Effect of Various Pretreatments on Quality Attributes of Vacuum-Fried Shiitake Mushroom Chips
2个月前
已完结
Impact of the frying temperature on protein structures and physico‐chemical characteristics of fried surimi
2个月前
已完结
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