Lv11
38 积分 2026-06-22 加入
Application of Polymer Science to Properties of Gluten
10小时前
已完结
Learning techniques used in computer vision for food quality evaluation: a review
11小时前
已完结
Moisture profile analysis of food models undergoing glass transition during air-drying
4天前
已完结
Shrinkage and porosity evolution during air-drying of non-cellular food systems: Experimental data versus mathematical modelling
5天前
已完结
Quantification of the distributions of gluten, starch and air bubbles in dough at different mixing stages by fluorescence fingerprint imaging
26天前
已完结
Application of fracture mechanics to the texture of food
29天前
已完结
Brittle failure of dry spaghetti
29天前
已完结
The interaction between starch and gluten and related wheat-based noodles quality, a review
29天前
已关闭
Structuring of pasta components during processing: impact on starch and protein digestibility and allergenicity
29天前
已完结
Study on the water state and distribution of Chinese dried noodles during the drying process
1个月前
已完结
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