Lv11
20 积分 2024-05-25 加入
Thermal analysis of flaxseed (Linum usitatissimum) proteins by differential scanning calorimetry
4小时前
待确认
Pyrolysis of flaxseed residue: Exploration of characteristics of the biochar and bio-oil products
5小时前
已完结
Effect of cellulase on dough structure and quality characteristics of tough biscuits enriched with potato whole flour
1个月前
已完结
Flaxseed and Cornelian cherry: Development of a functional cookie using response surface methodology
1个月前
已完结
Standardization of seed and peel infused Syzygium cumini -wine fermentation using response surface methodology
1个月前
已完结
The Influence of Lentinus edodes Stems Powder on the Physicochemical, Sensory Properties and Volatile Flavor Compounds of Wheat Flour Cookies
1个月前
已完结
Biscuits Enriched with Dietary Fibre Powder Obtained from the Water-Extraction Residue of Maize Milling by-Product
1个月前
已完结
Characterization of modified cassava flour (mocaf)-based biscuits substituted with soybean flour at varying concentrations and particle sizes
1个月前
已关闭
Thermal decomposition of castor oil, corn starch, soy protein, lignin, xylan, and cellulose during fast pyrolysis
1个月前
已完结
Almond okara as a valuable ingredient in biscuit preparation
2个月前
已完结
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