Lv5
1160 积分 2024-03-19 加入
Toward safer food: an efficient nitrite sensor based on electrochemical activation induced electronic structure reconstruction
12天前
已完结
Effect of propylene glycol alginate on the textural stability of cooked noodles and the underlying mechanism
18天前
已关闭
Effect of noodle specifications on the quality characteristics of fermented hollow noodles
4个月前
已完结
Combined Lactobacillus plantarum fermentation and heat-moisture treatment: Correlation analysis of physicochemical properties of rice flour and quality of rice noodles
4个月前
已完结
Dual frequency ultrasound assisted germination improves the structural, functional, and in vitro digestion characteristics of pea protein isolate
4个月前
已完结
Improving pea protein functionality by combining high-pressure homogenization with an ultrasound-assisted Maillard reaction
4个月前
已完结
Physicochemical, functional and rheological properties of fermented and non-fermented starch from canary seed (Phalaris canariensis)
4个月前
已完结
Effect of fermentation time and addition amount of rice sourdoughs with different microbial compositions on the physicochemical properties of three gluten-free rice breads
4个月前
已完结
Effects of alkali purification and fermentation on the structure and properties of rice starch gel
4个月前
已完结
High amylose wheat starch increases the resistance to deformation of wheat flour dough
4个月前
已完结
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