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40 积分 2024-11-27 加入
Isolation, purification, identification, and stability of anthocyanins from Lycium ruthenicum Murr
6小时前
已完结
State of the Art and Prospects in Metal-Organic Framework-Derived Microwave Absorption Materials
4天前
已完结
Structural, properties and digestion in vitro changes of starch subjected to high pressure homogenization: An update review
5天前
已完结
A time-resolved X-ray microcomputed tomography study of fermenting gluten-starch model doughs containing wheat and oat flour water extracts enriched in proteins
6天前
已关闭
Improvement of the quality of whole grain highland barley slurry through thermal pre-treatment under turbulent conditions: Lubrication, microstructure, and rheological
6天前
已关闭
Characterization of Starch From Four Cassava Varieties Using Fourier Transform Infrared Spectroscopy, Powder x‐ray Diffraction, and Scanning Electron Microscopy
6天前
已完结
Effect of Dry Heat Treatment and Xanthan Gum on Microstructure and Physicochemical Properties of Native Tapioca Flour
6天前
已完结
Microstructural, textural, and sensory properties of whole-wheat noodle modified by enzymes and emulsifiers
1个月前
已完结
Effect of air frying, oven baking, pan frying, and deep frying on flavor profile and acrylamide formation in reheated hash browns
3个月前
已完结
Effects of red kidney bean polysaccharide on the physicochemical properties of frozen dough and the resulting steamed bread quality
4个月前
已完结
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