Lv2
110 积分 2025-10-30 加入
The impact of adding different levels of spirulina on the characteristics of halloumi cheese
2个月前
已完结
A dual polysaccharide and plant protein system for cheese analog with enhanced meltability and texture
3个月前
已完结
Sustainable upcycling of brewers’ spent grain by thermo-mechanical treatment in twin-screw extruder
4个月前
已完结
Physicochemical characteristics and structural changes of fermented faba bean extrudates prepared by twin-screw extrusion
4个月前
已完结
Supercritical fluid extrusion of dairy and fruit products to generate GOS-enriched and nutritionally superior snack puffs
5个月前
已完结
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