Lv63
1760 积分 2024-12-03 加入
Water binding ability changes of different proteins during high-moisture extrusion
1个月前
已完结
Recent advances in the application of microbial transglutaminase crosslinking in cheese and ice cream products: A review
1个月前
已完结
Pea protein-xanthan gum interaction driving the development of 3D printed dysphagia diet
5个月前
已完结
A novel infrared pulse-spouted freeze drying on the drying kinetics, energy consumption and quality of edible rose flowers
6个月前
已完结
Self-reinforced multifunctional starch nanocomposite film for litchi fruit postharvest preservation
6个月前
已完结
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