Lv61
1948 积分 2021-08-24 加入
Improvement in the rheological properties and gas phase of dough, and overall quality of dietary fibre enriched products: Enzymatic modification on the composition and structure of dietary fibre
2天前
已完结
Quality Improvement in Gluten-Free Bread: A Comprehensive Review of Modern Techniques and Ingredients
2天前
已完结
Simultaneous detection of fifteen biogenic amines in animal derived products by HPLC-FLD with solid-phase extraction after derivatization with dansyl chloride
9天前
已完结
A rapid determination of wheat flours components based on near infrared spectroscopy and chemometrics
13天前
已完结
Rapid evaluation of Farinograph and Extensograph characteristics in bread wheat using near-infrared spectroscopy and chemometrics
13天前
已完结
Farinograph characteristics of wheat flour predicted by near infrared spectroscopy with an ensemble modelling method
13天前
已完结
Lightweight deep learning algorithm for real-time wheat flour quality detection via NIR spectroscopy
13天前
已完结
Characterization of ash content in wheat flour using data fusion
13天前
已完结
Rapid determination of protein, starch and moisture content in wheat flour by near-infrared hyperspectral imaging
13天前
已完结
GA-OMTL: Genetic algorithm optimization for multi-task neural architecture search in NIR spectroscopy
13天前
已完结
皖公网安备34019202002308
