Lv412
654 积分 2025-04-24 加入
American Association of Cereal Chemists Approved Methods, 10th ed., CD-ROM American Association of Cereal Chemists, 2000, ISBN: 1-891127-13-6, US$579
16天前
已关闭
Impact of molecular structure of starch on the glutinous taste quality of cooked chestnut kernels
16天前
已完结
Effects of ultrasonic and microwave treatment on color, quality and drying characteristics of rice
1个月前
已完结
Comparative analysis of quality, structural, and flavor alterations in chestnuts (Castanea mollissima Blume) subjected to different thermal processing techniques
1个月前
已完结
The study of frozen chestnut consumer preference based on sensory oriented flavor analysis and physicochemical properties
1个月前
已完结
Bioactive constituents, nutritional benefits and woody food applications of Castanea mollissima: A comprehensive review
2个月前
已完结
Comparative evaluation of physical and chemical properties, nutritional components and volatile substances of 24 chestnut varieties in Yanshan area
2个月前
已完结
Effects of Thermal Processing on IgG/IgE Reactivity, In Vitro Digestibility, and Structural Characteristics of Almond (Prunus dulcis)
2个月前
已完结
In vitro protein digestibility of gluten-free climate-smart cowpea-based pasta
3个月前
已完结
皖公网安备34019202002308
