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140 积分 2024-03-25 加入
The effect of propylene glycol alginates on oil uptake texture of steamed-and-fried instant noodles
1个月前
已关闭
Cereal Food Production with Low Salt
1个月前
已完结
The effect of sodium chloride on gluten network formation and rheology
6个月前
已完结
The relationship between starch swelling properties, paste viscosity and boiled noodle quality in wheat flours
6个月前
已完结
Applications and functions of food‐grade phosphates
6个月前
已完结
Research on migration path and structuring role of water in rice grain during soaking
6个月前
已完结
Unveiling the quality formation mechanism of hand-stretched dried noodle based on typical flour and processing technology
6个月前
已关闭
Optimization and Production of α -Amylase from Halophilic Bacillus Species Isolated from Mangrove Soil Sources
7个月前
已完结
Understanding resistant-starch formation during drying high-amylose maize kernels
8个月前
已完结
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