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620 积分 2024-05-14 加入
Application of innovative techniques in modifying microstructures and reducing oil uptake of fried food: A review
1小时前
待确认
Chemical Changes in Deep‐Fat Frying: Reaction Mechanisms, Oil Degradation, and Health Implications
1小时前
求助中
Effects of carboxymethyl cellulose/pectin coating combined with ultrasound pretreatment before drying on quality of turmeric (Curcuma longa L.)
27天前
已完结
Edible coatings from cellulose derivatives to reduce oil uptake in fried products
29天前
已完结
Effective pretreatment of microwave combined with acetic acid soaking on oil absorption and quality of fried potato chips
1个月前
已完结
Effect of ultrasonication duration on oil absorption of infrared fried potato slices: Tracking crust characteristics and starch structure changes
2个月前
已完结
Profile of phenolic compounds and antioxidant activity of finger millet varieties
2个月前
已完结
Profile of phenolic compounds and antioxidant activity of finger millet varieties
2个月前
已完结
Profile of phenolic compounds and antioxidant activity of finger millet varieties
2个月前
已完结
Bioaccessibility of phenolic acids in Canadian hulless barley varieties
2个月前
已完结
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