Lv6
2214 积分 2024-03-14 加入
Quality formation mechanism of shiitake mushrooms during multiphase microwave drying (MMD)
2个月前
已完结
Processing Technologies for Developing Low GI Foods – A Review
3个月前
已完结
CO2-responsive ethyl cellulose–microsphere films for postharvest freshness monitoring of fresh products
6个月前
已完结
Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato–wheat flour
8个月前
已完结
Study of the protein, antioxidant activity, and starch duringin vitrosimulated digestion of green wheat and wheat cooked flours
8个月前
已完结
Retrogradation of green wheat cake prepared from green wheat flour and peeled mung bean flour
8个月前
已完结
Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato–wheat flour
8个月前
已完结
Retrogradation of green wheat cake prepared from green wheat flour and peeled mung bean flour
8个月前
已完结
Development and Characterization of Pleurotus ostreatus Mushroom—Wheat Bread
9个月前
已完结
Effect of green wheat flour addition on the dough, gluten properties, and quality of steamed bread
9个月前
已完结
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