Lv9
16288 积分 2020-04-19 加入
Distribution of octenylsuccinic groups in modified waxy maize starch: An analysis at granular level
28天前
已完结
Effects of combined microwave-hot-air-drying on the physicochemical properties and antioxidant activity of Rhodomyrtus tomentosa berry powder
2个月前
已完结
Recent advances in processing food powders by using superfine grinding techniques: A review
2个月前
已完结
Modelling and optimization of the extrusion process in a snack of barley/corn and nutritional evaluation of the optimized product
2个月前
已完结
Structural Characterization and Antioxidant Activity of a Crude Polysaccharide from Cannabis sativa Leaves
2个月前
已完结
Production of sustainable smart packaging based on cassava starch and anthocyanin by an extrusion process
3个月前
已完结
Preparation and application of black bean hull anthocyanin-based smart packaging film
4个月前
已完结
The effects of extruded corn flour on rheological properties of wheat‐based composite dough and the bread quality
4个月前
已完结
Assessment of mineral content, techno-functional properties and colour of an extruded breakfast cereals using yellow maize, sorghum and date palm
4个月前
已完结
Metabolomic fingerprint of volatile and non-volatile compounds of Ganoderma vinegar, Astragalus vinegar, and Winter jujube vinegar based on integrated HS-SPME/GC-MS and UPLC-MS/MS technologies
4个月前
已完结
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