Lv11
50 积分 2025-04-11 加入
Yam affects the antioxidative and gel‐forming properties of surimi gels
6天前
已完结
Yam affects the antioxidative and gel‐forming properties of surimi gels
1个月前
已完结
Effect of storage on the gel‐forming properties of yam‐containing surimi gels
1个月前
已完结
Physicochemical, Pasting Properties and In Vitro Starch Digestion of Chinese Yam Flours as Affected by Microwave Freeze-Drying
2个月前
已完结
Thin‐layer drying kinetics of yam slices, physicochemical, and functional attributes of yam flour
2个月前
已完结
Influence of blanching treatment and drying methods on the nutritional composition, functional, and antioxidant properties of elephant foot yam ( Amorphophallus paeoniifolius ) flour
2个月前
已完结
Understanding the influence of carrageenan oligosaccharides and xylooligosaccharides on ice-crystal growth in peeled shrimp (Litopenaeus vannamei) during frozen storage
2个月前
已完结
Effects of carrageenan oligosaccharide on lipid, protein oxidative changes, and moisture migration of Litopenaeus vannamei during freeze–thaw cycles
2个月前
已完结
Effect of dietary fibre and MTGase on the quality of mackerel surimi gels
2个月前
已完结
皖公网安备34019202002308
