Lv11
10 积分 2025-04-20 加入
不同品种猕猴桃的营养品质对比分析
2小时前
待确认
Functionality and Extrusion Processing of Millets - A Review
5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
6个月前
已完结
Modification of plant proteins as alternatives to animal proteins: a review
6个月前
已完结
Effect of improved extrusion cooking technology modified buckwheat flour on whole buckwheat dough and noodle quality
7个月前
已关闭
Extruded whole buckwheat noodles: effects of processing variables on the degree of starch gelatinization, changes of nutritional components, cooking characteristics and in vitro starch digestibility
7个月前
已完结
Tailoring enzyme modified starch through high-moisture extrusion: Unraveling structure-property relationships
7个月前
已完结
Effects of extrusion process parameters on cooking characteristics and physicochemical, textural, thermal, pasting, microstructure, and nutritional properties of millet‐based extruded products: A review
7个月前
已完结
Development of Extruded Millet Analogue Rice: A Comparison of Rheological, Structural, Physiochemical, and Cooking Properties with Conventional Rice
7个月前
已完结
On‐line rheology of pearl millet flours during extrusion: Effect of native amylose
7个月前
已完结
皖公网安备34019202002308
