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90 积分 2025-03-14 加入
Freezing rate's impact on starch retrogradation, ice recrystallization, and quality of water-added and water-free quick-frozen rice noodles
13天前
已完结
The potential of nanoscale polysaccharides for the cryoprotection of deep-frozen food products
1个月前
已完结
Effects of chia seed gum on the physicochemical properties of frozen dough and the quality of dumplings
1个月前
已完结
Effect of wheat flour particle size on the quality deterioration of quick-frozen dumpling wrappers during freeze-thawed cycles
1个月前
已完结
Effect of temperature on the crystallization behavior and physical properties of fast-frozen special fat during storage
1个月前
已完结
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