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36 积分 2023-03-09 加入
Effect of extruded soybean okara on the texture, rheology, and structural properties of high-fiber composite dough
2天前
已完结
Phosphorus biogeochemistry regulated by carbonates in soil
2个月前
已完结
Technological Evaluation of Fiber Effects in Wheat-Based Dough and Bread
3个月前
已完结
Valorization and food applications of okara (soybean residue): A concurrent review
3个月前
已完结
Enrichment of bread with soluble and insoluble rice bran dietary fibers: A comparative study
4个月前
已完结
Effect of modified grapefruit peel dietary fiber on bread: baking quality, flavor characteristics, and starch digestive properties
4个月前
已完结
Ultracentrifugal milling and steam heating pretreatment improves structural characteristics, functional properties, and in vitro binding capacity of cellulase modified soy okara residues
4个月前
已完结
Improvement of okara noodle quality by modifying the soluble/insoluble dietary fibre ratio
4个月前
已完结
Warming and microplastic pollution shape the carbon and nitrogen cycles of algae
5个月前
已完结
Acute Toxicity of Salicylic Acid and Its Derivatives on the Diatom Phaeodactylum tricornutum: Physico-Biochemical and Transcriptomic Insights
5个月前
已完结
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