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14 积分 2022-12-16 加入
Macromolecular networks interactions in wheat flour dough matrices during mixing and thermal treatment: A review
1个月前
已完结
Effect of cooking condiments on swelling and starch-gluten matrix structural/molecular changes of cooked noodles
1个月前
已完结
Effect of wheat bran dietary fiber on yeast, sourdough and Lactobacillus plantarum fermented dough: insight from gluten protein structure and aggregation behavior
1个月前
已完结
Multi-agent reinforcement learning for online scheduling in smart factories
2个月前
已完结
Artificial intelligence and food flavor: How AI models are shaping the future and revolutionary technologies for flavor food development
2个月前
已完结
Fish Quality Assessment Using Hyperspectral Imaging and Computer Vision: A Review
2个月前
已完结
Rapid screening of DON contamination in whole wheat meals by Vis/NIR spectroscopy and computer vision coupling technology
2个月前
已完结
Optimizing batch fermentation scheduling in smart breweries with artificial intelligence methods
2个月前
已完结
Cook Smarter Not Harder: Enhancing Learning Capacity in Smart Ovens with Supplementary Data
3个月前
已完结
BakeEase: Redefining Baking Experiences with AI-Powered Multimodal Systems
3个月前
已完结
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