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20 积分 2024-05-25 加入
The Influence of Lentinus edodes Stems Powder on the Physicochemical, Sensory Properties and Volatile Flavor Compounds of Wheat Flour Cookies
1天前
待确认
Biscuits Enriched with Dietary Fibre Powder Obtained from the Water-Extraction Residue of Maize Milling by-Product
1天前
已完结
Characterization of modified cassava flour (mocaf)-based biscuits substituted with soybean flour at varying concentrations and particle sizes
1天前
求助中
Thermal decomposition of castor oil, corn starch, soy protein, lignin, xylan, and cellulose during fast pyrolysis
3天前
已完结
Almond okara as a valuable ingredient in biscuit preparation
1个月前
已完结
Effects of ultrasonic treatment and homogenization on physicochemical properties of okara dietary fibers for 3D printing cookies
2个月前
已完结
Drying kinetics and thermodynamic properties of Uzun pistachios dried by convective drying
7个月前
已完结
Estimation of effective diffusivity, thermodynamic parameter and drying kinetics exploration in coffee berries drying
7个月前
已完结
Vacuum drying of apples (cv. Golden Delicious): drying characteristics, thermodynamic properties, and mass transfer parameters
7个月前
已关闭
Influence of drying methods on the drying kinetics, bioactive compounds and flavor of solid-state fermented okara
7个月前
已完结
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