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1190 积分 2025-10-17 加入
Effects of enzymatic modification on the stability of cashew-based milk
12天前
已完结
Improving the poor texture and technological properties of chicken wooden breast by enzymatic hydrolysis and low‐frequency ultrasound
12天前
已完结
Behaviour of texture-modified meats using proteolytic enzymes during gastrointestinal digestion simulating elderly alterations
14天前
已完结
Rheological studies on the effect of different thickeners in texture-modified chicken rendang for individuals with dysphagia
14天前
已完结
Texture Modification Technologies and Their Opportunities for the Production of Dysphagia Foods: A Review
14天前
已完结
Meat texture modification for dysphagia management and application of hydrocolloids: A review
14天前
已完结
Evaluating swallowing capacity in older adults with dysphagia: high protein, low carbohydrate smoothie formulas versus commercial formula
1个月前
已完结
Behaviour of texture-modified meats using proteolytic enzymes during gastrointestinal digestion simulating elderly alterations
1个月前
已完结
Applications of 3D printing in healthcare
3个月前
已关闭
InfraRed Thermography and 3D-Data Fusion for Architectural Heritage: A Scoping Review
3个月前
已关闭
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