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472 积分 2025-04-22 加入
X-ray micro-computed tomography evaluation of bubble structure of freeze-dried dough and foam properties of bread produced from roasted wheat flour
2天前
已完结
Novel X-ray phase-contrast tomography method for quantitative studies of heat induced structural changes in meat
2天前
求助中
Non-destructive investigation of cellular level moisture distribution and morphological changes during drying of a plant-based food material
2天前
已完结
Micro-CT visualization of structure development during freeze-drying processes
2天前
已完结
Non-destructive investigation of cellular level moisture distribution and morphological changes during drying of a plant-based food material
2天前
已关闭
A promising pulse-spouted microwave freeze drying method used for Chinese yam cubes dehydration: quality, energy consumption, and uniformity
1个月前
已完结
A promising pulse-spouted microwave freeze drying method used for Chinese yam cubes dehydration: quality, energy consumption, and uniformity
1个月前
已关闭
Comparison of Dynamic Water Distribution and Microstructure Formation of Shiitake Mushrooms during Hot Air and Far Infrared Radiation Drying by LF-NMR and SEM
1个月前
已完结
Drying characteristics and quality of Chinese yam by multiphase microwave drying based on fractal theory
1个月前
已完结
Effect of Ultrasonic Power on Water Removal Kinetics and Moisture Migration of Kiwifruit Slices During Contact Ultrasound Intensified Heat Pump Drying
1个月前
已完结
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