Lv1
40 积分 2025-11-23 加入
Impact of dual-processed whole wheat flour on the physicochemical properties and digestibility of whole wheat bread
13天前
已完结
Starch-based emulsion gels enhanced probiotic viability: effect of amylose content
1个月前
已完结
3D printing of nutritious dysphagia diet: Status and perspectives
1个月前
已完结
Progress in three-dimensional (3D) printed foods for dysphagia patients: Food sources, processing techniques, printability, nutrition, acceptability, and safety aspects
1个月前
已完结
Structural, rheological, and gelling characteristics of starch-based materials in context to 3D food printing applications in precision nutrition
4个月前
已完结
Protein and protein-polysaccharide composites-based 3D printing: The properties, roles and opportunities in future functional foods
4个月前
已完结
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