Lv1
38 积分 2025-06-20 加入
The impact of heating and cooling on the physico-chemical properties of wheat gluten–water suspensions
6天前
已完结
Construction and characterization of sesame meal-stabilized Pickering high internal phase emulsions and their application in cake production
12天前
已完结
Improved physicochemical and structural properties of wheat gluten with konjac glucomannan
12天前
已完结
A new twist on pasta dough could reshape food manufacturing
1个月前
已关闭
Effects of inulin on protein in frozen dough during frozen storage
1个月前
已完结
Improvement of dough rheological behavior and overall product quality through incorporation of physically modified dietary fiber polysaccharides: A review
1个月前
已完结
Physicochemical behavior of wheat-sorghum mixed flour and quality evaluation of steamed bread
1个月前
已关闭
Existing food processing classifications overlook the phytochemical composition of processed plant-based protein-rich foods
1个月前
已完结
Effects of processing on the phytochemical composition of protein-rich plant-based foods
1个月前
已完结
Crop productivity in southern Africa is stagnant despite moderate climate trends
1个月前
已完结
皖公网安备34019202002308
