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40 积分 2025-09-18 加入
Valorisation of carrot pomace for novel crispbread development using the potential of chia seeds (Salvia hispanica L.) as a texturising agent
16天前
已完结
Effects of different modifiers on the properties of sorghum–wheat flour, dough, and steamed bread
1个月前
已完结
Effects of ferulic acid additions on pasting properties, quality and in vitro starch digestion of extruded buckwheat noodles
1个月前
已完结
Influence of different hydrocolloids on the pasting, rheological, and morphological characteristics of heat gelatinized cassava starch
1个月前
已完结
Enhancing pork meat batter with curdlan gum-guar gum composite microgels: Impact of fat replacer on gel properties, water distribution, and sensory perception
2个月前
已完结
Tea polyphenol-mediated network proteins modulate the NaOH-heat induced egg white protein gelling properties
3个月前
已完结
Underlying mechanism and the effect of diacylglycerols on the protein structural stability and in vitro digestibility of pork meatballs
3个月前
已完结
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