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50 积分 2024-05-25 加入
Effects of different drying and milling methods on the physicochemical properties and phenolic content of hawthorn fruit powders
2天前
已完结
Evaluating technological quality of okara flours obtained by different drying processes
1个月前
已完结
The impact of flaxseed gum addition on oil absorption of deep-fried dough sticks and its underlying mechanism
6个月前
已完结
Microwave processing effects on physico-chemical, functional properties, phenolic profile, and Maillard products of flaxseed flour and flaxseed press cake flour
6个月前
已完结
Effect of microwave exposure to flaxseed on the composition, structure and techno-functionality of gum polysaccharides
8个月前
已完结
Improvement of solubility, stability and antioxidant activity of carotenoids using deep eutectic solvent-based microemulsions
9个月前
已完结
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