Lv51
1004 积分 2024-09-11 加入
Application of heat-moisture-treated banana flour as composite material in hard biscuit
4小时前
已完结
Assessment of in vitro bioacessibility of macrominerals and trace elements in green banana flour
5小时前
已完结
Exploring the impact of pumpkin and sweet potato enrichment on the nutritional profile and antioxidant capacity of noodles
14天前
已完结
Influence of sweet potato flour on the microstructure and nutritional quality of gluten‐free fresh noodles
14天前
已完结
Potential of grape byproducts as functional ingredients in baked goods and pasta
16天前
已完结
Impact of okara on quality and in vitro starch digestibility of noodles: The view based on physicochemical and structural properties
18天前
已完结
Characteristics of Wet Noodles from Mixed Flour (Wheat and MOCAF) and Butterfly Pea Flower Powder
18天前
已关闭
Coffee Silverskin as a Functional Ingredient in Vegan Biscuits: Physicochemical and Sensory Properties and In Vitro Bioaccessibility of Bioactive Compounds
18天前
已完结
Utilisation of Rosehip Waste Powder as a Functional Ingredient to Enrich Waffle Cones with Fibres, Polyphenols, and Carotenoids
18天前
已完结
Coffee leaf valorisation into functional wheat flour rusk: their nutritional, physicochemical, and sensory properties
18天前
已完结
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