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60 积分 2024-11-09 加入
Effect of Solid‐State Fermentation by Lactobacillus plantarum on the Cooking Quality, Microstructure, and Physicochemical Properties of Brown Rice
7小时前
已完结
Fermented food microbiome: influence on oral and gut microbiota, and human health
1个月前
已完结
Dietary fibre as an essential nutrient
5个月前
已完结
Determination of Theanine, GABA, and Other Amino Acids in Green, Oolong, Black, and Pu-erh Teas with Dabsylation and High-Performance Liquid Chromatography
7个月前
已完结
Effect of low molecular weight dextrins on gelatinization and retrogradation of starch
7个月前
已完结
Enzymes: An important tool in the improvement of the quality of cereal foods
8个月前
已完结
Optimization using response surface methodology of the soaking and germination time of two rice varieties (Nerica 3 and Nerica L56) grown in the locality of Dschang (West-Cameroon)
8个月前
已完结
Production, characterization and antioxidant analysis on the Undaria-based alcoholic beverages using response surface method and HS-SPME-GC × GC-TOF-MS
8个月前
已完结
Application of artificial intelligence in the advancement of sensory evaluation of food products
8个月前
已完结
Impact of Cereal Seed Sprouting on Its Nutritional and Technological Properties: A Critical Review
9个月前
已完结
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