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30 积分 2025-10-08 加入
Physicochemical parameters combined with sensory and discriminant regression, for quality and sensory characterization of licorice for both food and medicine
36分钟前
求助中
Effect of endogenous proteins and lipids on yam flour during radio frequency explosion puffing: Characterization, microstructure, function, and in vitro digestibility
1个月前
已完结
Effect of radio frequency explosion puffing on physicochemical, functional and crystalline properties, and in vitro digestibility of yam flour
1个月前
已完结
Multiscale structure variations of yam starch by radio frequency explosion treatment altered the pasting, thermal stability, rheology, and in vitro digestibility
1个月前
已完结
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