Lv1
50 积分 2025-10-14 加入
基于模糊二元对比决策的青稞发糕感官评定体系的建立
3个月前
已完结
Influencing the retrogradation properties of potato mash through multi-scale structural modifications mediated by enzymatic hydrolysis forms
4个月前
已完结
Synergistic effects of procyanidin-rich extract from highland barley and OSA-starch on the quality of fermented rice cakes
4个月前
已关闭
Improvement of the quality of rice cake by OSA-modified rice starch: Effect on texture, retrogradation and sensory properties
4个月前
已完结
Influences of grinding on structures and properties of mung bean starch and quality of acetylated starch
4个月前
已完结
Understanding extrusion technology for cereal–pulse blends: A review
6个月前
已完结
Mung bean protein enhances the expansion of corn starch during twin‐screw extrusion
6个月前
已完结
Mung bean protein enhances the expansion of corn starch during twin‐screw extrusion
6个月前
已完结
Physicochemical and microstructure analysis of flour mill streams and milled products
6个月前
已完结
Modification of taro starch using ball milling process
6个月前
已完结
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