Lv1
30 积分 2024-11-27 加入
Development of a novel composite inhibitor modified with proanthocyanidins and mixed with ammonium polyphosphate
19天前
已完结
Isolation, purification, identification, and stability of anthocyanins from Lycium ruthenicum Murr
2个月前
已完结
State of the Art and Prospects in Metal-Organic Framework-Derived Microwave Absorption Materials
2个月前
已完结
Structural, properties and digestion in vitro changes of starch subjected to high pressure homogenization: An update review
2个月前
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
2个月前
已关闭
Improvement of the quality of whole grain highland barley slurry through thermal pre-treatment under turbulent conditions: Lubrication, microstructure, and rheological
2个月前
已关闭
Characterization of Starch From Four Cassava Varieties Using Fourier Transform Infrared Spectroscopy, Powder x‐ray Diffraction, and Scanning Electron Microscopy
2个月前
已完结
Effect of Dry Heat Treatment and Xanthan Gum on Microstructure and Physicochemical Properties of Native Tapioca Flour
2个月前
已完结
Microstructural, textural, and sensory properties of whole-wheat noodle modified by enzymes and emulsifiers
3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
5个月前
已完结
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