Lv3
312 积分 2025-08-05 加入
Valorisation of bread surplus as ingredients: impact of milling on bread powders properties
2小时前
求助中
Effects of food processing on in vitro glucose release of high methylester pectin-enriched doughs
19天前
已完结
Effects of apple fiber on the physicochemical properties and baking quality of frozen dough during frozen storage
19天前
已完结
Different micronization methods significantly improve the functionality of carrot insoluble fibre
21天前
已完结
Steam explosion alters the structure of coffee peel dietary fiber and enhances its functional properties and in vitro fermentability
21天前
已完结
Effect of fiber sources on fatty acids profile, glycemic index, and phenolic compound content of in vitro digested fortified wheat bread
1个月前
已完结
Structural remodeling and enzyme inhibition of coconut pomace dietary fiber via high-pressure homogenization and microfluidization: Evidence for multilevel structure-function mechanism
1个月前
已完结
Steam explosion alters the structure of coffee peel dietary fiber and enhances its functional properties and in vitro fermentability
1个月前
已完结
Steam explosion alters the structure of coffee peel dietary fiber and enhances its functional properties and in vitro fermentability
1个月前
已完结
Structural remodeling and enzyme inhibition of coconut pomace dietary fiber via high-pressure homogenization and microfluidization: Evidence for multilevel structure-function mechanism
1个月前
已完结
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