Lv3
290 积分 2025-09-29 加入
Improving Physicochemical and Sensory Properties of Plant-Based Meat Patties with Canola Oil Oleogels: A Sustainable Fat Alternative
1个月前
已完结
Effects of high-energy fluidic microfluidizer treatment on the physical stability, quality optimization and antioxidant activity of whole jackfruit (Artocarpus heterophyllus Lam.) slurry
1个月前
已完结
Mechanistic insights of germination and autoclaving effects on Chickpea (Cicer arietinum L.) and Fava Bean (Vicia faba L.): Molecular, structural, and functional perspectives
2个月前
已关闭
Thermocompressed Chickpea-Flour Sheets Reinforced with Cellulose Nanocrystals: Improved Water-Vapor Barrier and Thermo-Mechanical Performance
2个月前
已完结
Retrogradation and Digestibility of Rice Starch Gels: The Joint Effect of Degree of Gelatinization and Storage
3个月前
已完结
Use of Dinitrosalicylic Acid Reagent for Determination of Reducing Sugar
3个月前
已完结
Classification and measurement of nutritionally important starch fractions
3个月前
已完结
Nutritional composition and in vitro digestibility of flours and protein concentrates from kabuli chickpeas and green lentils
3个月前
已关闭
The effect of popping, soaking, boiling and roasting processes on antinutritional factors in chickpeas and red kidney beans
4个月前
已完结
Plant food anti-nutritional factors and their reduction strategies: an overview
4个月前
已完结
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