Lv6
1928 积分 2021-08-24 加入
Quantification of gluten in wheat flour by FT-Raman spectroscopy
2天前
已完结
Raman hyperspectral imaging and spectral similarity analysis for quantitative detection of multiple adulterants in wheat flour
2天前
已完结
Prediction of wheat flours composition using fourier transform infrared spectrometry (FT-IR)
2天前
已完结
Characterization of wheat bran protein/chitosan composite film: Study on the film-forming ability and bioactivities
3天前
已完结
Advancing detection of fungal and mycotoxins contamination in grains and oilseeds: Hyperspectral imaging for enhanced food safety
4天前
已完结
Progress in machine learning-supported electronic nose and hyperspectral imaging technologies for food safety assessment: A review
5天前
已完结
Cryoprotective role of Lactiplantibacillus plantarum fermented buckwheat-adzuki sourdough in enhancing the freezing stability and quality of frozen dough
5天前
已完结
The role of coagulase-negative staphylococci on aroma generation of fermented sausage
5天前
已完结
Enhanced stability, quality and flavor of bread through sourdough fermentation with nisin-secreting Lactococcus lactis NZ9700
9天前
已完结
Effects of sourdough on bread staling rate: From the perspective of starch retrogradation and gluten depolymerization
9天前
已完结
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