Lv4
540 积分 2025-10-15 加入
Rapid Assessment of Deep Frying Oil Quality as Well as Water and Fat Contents in French Fries by Low-Field Nuclear Magnetic Resonance
6天前
已完结
The mechanism of reducing the oil content of fried instant noodles by adding sugar alcohol: microstructure, surface properties and molecular structure
13天前
已完结
Moderate wheat starch content reduces oil absorption and in vitro starch digestibility of instant fried noodles
13天前
已完结
Structure–function relationships in extruded spicy wheat gluten strips modified by whole grain incorporation: Effects on texture, oil absorption capacity, and starch digestibility
13天前
已完结
Effect of ultrasonication duration on oil absorption of infrared fried potato slices: Tracking crust characteristics and starch structure changes
13天前
已完结
Characterization and enhanced saltiness retention time of sodium chloride-containing high internal phase Pickering emulsions stabilized by OSA starch and gum Arabic
5个月前
已完结
Mapping and Monitoring of LULC Change Dynamics in Industrial Cities in Odisha, India, Using Google Earth Engine
11个月前
已完结
Mapping and Monitoring of LULC Change Dynamics in Industrial Cities in Odisha, India, Using Google Earth Engine
11个月前
已关闭
Spatio-Temporal Trends and Climate Change Impacts on Land Cover Dynamics in Talassemtane National Park (Morocco) Using Artificial Intelligence and Google Earth Engine
1年前
已完结
皖公网安备34019202002308
