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28 积分 2025-06-20 加入
Construction and characterization of sesame meal-stabilized Pickering high internal phase emulsions and their application in cake production
3天前
已完结
Improved physicochemical and structural properties of wheat gluten with konjac glucomannan
3天前
已完结
A new twist on pasta dough could reshape food manufacturing
26天前
已关闭
Effects of inulin on protein in frozen dough during frozen storage
26天前
已完结
Improvement of dough rheological behavior and overall product quality through incorporation of physically modified dietary fiber polysaccharides: A review
27天前
已完结
Physicochemical behavior of wheat-sorghum mixed flour and quality evaluation of steamed bread
27天前
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
Global exploration of drought-tolerant bacteria in the wheat rhizosphere reveals microbiota shifts and functional taxa enhancing plant resilience
1个月前
已完结
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