Lv11
90 积分 2024-06-26 加入
Role of globulins and albumins in oil-water interface and emulsion stabilization properties of pulse proteins
4小时前
待确认
Color degradation kinetics of pineapple puree during thermal processing
18天前
已完结
Color degradation kinetics of pineapple puree during thermal processing
18天前
已关闭
Evolution and modeling of colour changes of red pepper (Capsicum annuum L.) during hot air drying
21天前
已完结
Rheological Properties of Stirred-Type Yogurt Containing Pea Protein Regulated by Welan Gum: Implications for Dysphagia-Targeted Medical Foods
25天前
已完结
Quantitative Determination of Carbohydrates With Dreywood's Anthrone Reagent
1个月前
已完结
Unveiling the structural properties of three pectinfractions variation affecting pulp browning during peach processing
1个月前
已完结
Insights into the mechanisms and regulatory strategies for aroma profiles and browning phenomena in banana puree processing
2个月前
已完结
State Diagram of Foods and Its Importance to Food Stability During Storage and Processing
5个月前
已完结
Engineering Properties of Foods
5个月前
已关闭
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