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40 积分 2025-10-23 加入
Simultaneous preparation of edible quality medium and high purity diacylglycerol by a novel combined approach
2天前
求助中
Effect of Oil Type on Momentum, Heat, and Mass Transfer During Deep-Fat Frying of Potato Strips: Numerical and Experimental Study
6个月前
已完结
The Effect of Conventional and Microwave Frying on the Quality Characteristics of French Fries
6个月前
已完结
Changes of starch during thermal processing of foods: Current status and future directions
8个月前
已完结
Heat penetration and quality analysis of retort processed vegetables for home meal replacement foods
8个月前
已完结
Rheological, textural, and water-immobilizing properties of mung bean starch and flaxseed protein composite gels as potential dysphagia food: The effect of Astragalus polysaccharide
8个月前
已完结
Heat penetration and quality analysis of retort processed vegetables for home meal replacement foods
8个月前
已关闭
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