Lv1
12 积分 2022-12-16 加入
Digital Twin Methodology in Food Processing: Basic Concepts and Applications
1天前
待确认
Resilience and sustainability enhancements in food supply chains using Digital Twin technology: A grey causal modelling (GCM) approach
1天前
已完结
Physicochemical and fermentation properties of pre-fermented frozen dough: Comparative study of frozen storage and freeze–thaw cycles
4天前
已完结
Recent advances on the biological activities of purple sweet potato anthocyanins
4个月前
已完结
CMC-regulated multi-chamber formation contributes to the texture of deep-fried batter-coated meat strips: multiple visual evaluation collaborative water/oil migration analysis
4个月前
已完结
The Effect of Freezing and Thawing on Mozzarella Cheese: Insights from Industrial-Scale Experiments and Mathematical and Digital Analysis
4个月前
已完结
The impact of starch composition and gluten content on noodle texture and starch digestibility
8个月前
已完结
Influence of Amylase Addition on Bread Quality and Bread Staling
8个月前
已完结
Effects of Bamboo Shoot Dietary Fiber on Mechanical Properties, Moisture Distribution, and Microstructure of Frozen Dough
10个月前
已完结
Enhancing water retention and mechanisms of citrus and soya bean dietary fibres in pre-fermented frozen dough
10个月前
已完结
Phonon transport in single-layer transition metal dichalcogenides: A first-principles study
皖公网安备34019202002308
