无限的数据线
Lv12
70 积分
2024-03-25 加入
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Effect of Xanthan Gum and Soy Lecithin on the Stability and Properties of a Macadamia (Macadamia Integrifolia) Nut-Based Beverage
2天前
求助中
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Plant-Based Milk Alternatives: Types, Processes, Benefits, and Characteristics
14天前
已完结
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Production of milks and kefir beverages from nuts and certain physicochemical analysis
20天前
已完结
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Nuts, cereals, seeds and legumes proteins derived emulsifiers as a source of plant protein beverages: A review
21天前
已完结
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Deciphering the properties of hemp seed oil bodies for food applications: Lipid composition, microstructure, surface properties and physical stability
25天前
已完结
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Walnut (Juglans regia L.) kernel oil bodies recovered by aqueous extraction for utilization as ingredient in food emulsions: Exploration of their microstructure, composition and the effects of homogenization, pH, and salt ions on their physical stability
30天前
已完结
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Exploring ultrasound-assisted technique for enhancing techno-functional properties of plant proteins: a comprehensive review
1个月前
已完结
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Changes in the quality and in vitro digestibility of brown rice noodles with the addition of ultrasound-assisted enzyme-treated red lentil protein
1个月前
已完结