Lv53
900 积分 2024-09-28 加入
Vision-and-Language Navigation via Latent Semantic Alignment Learning
7天前
已完结
Effects of rice protein on the formation and structural properties of starch-lipid complexes in instant rice noodles incorporated with different fatty acids
13天前
已完结
Effects of Polygonatum cyrtonema flour addition on the food quality, microstructure, in vitro digestibility and antioxidant capacity of rice noodles
13天前
已完结
Effect of various pretreatments of potato on the cooking and texture properties of the developed potato–rice noodle
13天前
已完结
Edible qualities, microbial compositions and volatile compounds in fresh fermented rice noodles fermented with different starter cultures
20天前
已完结
Enhancing cooking and eating quality of semi-dried brown rice noodles through Lactobacillus fermentation and moderate lysine addition
20天前
已完结
Effects of soaking treatment on water distribution of rice grains, starch characteristics and eating quality of wet rice noodles
21天前
已完结
Improvement of rice noodle quality by saturated-steam heat moisture treatment
21天前
已完结
Effects of fermentation by different strains on the Physico- chemical properties, quality, and metabolic profile of Rice noodles
21天前
已完结
Study on the effect of heat treatment process on the quality characteristics of soybean-Citri Reticulatae Pericarpium (CRP) based yogurt and related mechanisms
25天前
已完结
皖公网安备34019202002308
