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12 积分 2022-12-16 加入
X-ray micro-computed tomography evaluation of bubble structure of freeze-dried dough and foam properties of bread produced from roasted wheat flour
7天前
已完结
Dehydrated fruits and vegetables using low temperature drying technologies and their application in functional beverages: a review
8天前
已完结
Macromolecular networks interactions in wheat flour dough matrices during mixing and thermal treatment: A review
3个月前
已完结
Effect of cooking condiments on swelling and starch-gluten matrix structural/molecular changes of cooked noodles
3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
3个月前
已完结
Multi-agent reinforcement learning for online scheduling in smart factories
3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
4个月前
已完结
Fish Quality Assessment Using Hyperspectral Imaging and Computer Vision: A Review
4个月前
已完结
Rapid screening of DON contamination in whole wheat meals by Vis/NIR spectroscopy and computer vision coupling technology
4个月前
已完结
Optimizing batch fermentation scheduling in smart breweries with artificial intelligence methods
4个月前
已完结
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