Lv1
42 积分 2022-12-16 加入
Structure-process-quality interactions in rice noodles: Implications for texture, stability, and shelf life
8天前
已完结
Effects of freezing temperature and magnetic field intensity on the quality of frozen youtiao dough
8天前
已关闭
Structural reconfiguration of gluten-starch matrices driven by yeast fermentation and its effects on quality of fermented dried noodles
15天前
已完结
Structural controllability to unveil hidden regulation mechanisms in Unfolded Protein Response: The role of network models
24天前
已关闭
Heterogeneous Ice Nucleation in Model Crystalline Porous Organic Polymers: Influence of Pore Size on Immersion Freezing
1个月前
已完结
Evaluating the Effects of Temperature on Moisture Dynamics and Relaxation Mechanism in Transformer Oil-Paper Insulation
1个月前
已完结
Study on the quality characteristics of hot-dry noodles by microbial polysaccharides
1个月前
已完结
X-ray micro-computed tomography evaluation of bubble structure of freeze-dried dough and foam properties of bread produced from roasted wheat flour
1个月前
已完结
Dehydrated fruits and vegetables using low temperature drying technologies and their application in functional beverages: a review
1个月前
已完结
Macromolecular networks interactions in wheat flour dough matrices during mixing and thermal treatment: A review
4个月前
已完结
皖公网安备34019202002308
