Lv31
400 积分 2025-08-14 加入
Effects of maltodextrin level, frying temperature and time on the moisture, oil and beta‐carotene contents of vacuum‐fried apricot slices
11小时前
待确认
Effects of ball milling treated wheat flour and maltodextrin on the texture and oil absorption properties of fried batter-coated cashews and almonds
12小时前
已完结
Elucidation of the reduced oil uptake of frying batters made from wheat and brown rice flour blends in terms of rheology and surface roughness
12小时前
已完结
Effect of starch granule size on the properties of dough and the oil absorption of fried potato crisps
12小时前
已完结
Significance of Amylose Content of Wheat Starch on Processing and Textural Properties of Instant Noodles
13小时前
已完结
Effect of turanose on the rheology and oil uptake of instant fried noodles
13小时前
已完结
Moderate wheat starch content reduces oil absorption and in vitro starch digestibility of instant fried noodles
13小时前
已完结
Impact of different processing techniques on reduction in oil content in deep-fried donuts when using kombucha cellulose hydrolysates
13小时前
已完结
Effects of water‐unextractable arabinoxylans on the physicochemical and rheological properties of traditional Chinese youtiao
13小时前
已完结
Wheat dough rheology at low water contents and the influence of xylanases
2个月前
已完结
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