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40 积分 2025-04-20 加入
Purification and Biochemical Characterization of a Highly Thermostable Xylanase from Actinomadura sp. Strain Cpt20 Isolated from Poultry Compost
1天前
待确认
Effects of extrusion process parameters on cooking characteristics and physicochemical, textural, thermal, pasting, microstructure, and nutritional properties of millet‐based extruded products: A review
17天前
已完结
Enhancement of polyphenol content and antioxidant capacity of oat (Avena nuda L.) bran by cellulase treatment
21天前
已完结
Cellulases, Hemicellulases, and Pectinases: Applications in the Food and Beverage Industry
1个月前
已完结
Effect of Extrusion Conditions and the Optimization of Phenolic Compound Content and Antioxidant Activity of Wheat Bran Using Response Surface Methodology
1个月前
已完结
不同品种猕猴桃的营养品质对比分析
2个月前
已完结
Functionality and Extrusion Processing of Millets - A Review
7个月前
已完结
Impact of soybean protein isolate on gluten‐free bread: a comprehensive study of physicochemical properties of gluten‐free dough and bread matrix properties
9个月前
已完结
Modification of plant proteins as alternatives to animal proteins: a review
9个月前
已完结
Effect of improved extrusion cooking technology modified buckwheat flour on whole buckwheat dough and noodle quality
9个月前
已关闭
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