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Introduction to high pressure thermal processing and pressure assisted thermal sterilization
2天前
已完结
Introduction to high pressure thermal processing and pressure assisted thermal sterilization
2天前
已关闭
Application of extrusion in cereal-based products
3天前
已完结
Effect of Extrusion or Fermentation on Physicochemical and Digestive Properties of Barley Powder
3天前
已完结
Fermented barley bran addition improved the digestive properties, gastrointestinal phenol release and the antioxidant activities of extruded rice
3天前
已完结
The healthy components of cereal by-products and their functional properties
5天前
已完结
Characteristics of amylose–lipid complex prepared from pullulanase-treated rice and wheat flour
24天前
已完结
Lipid Oxidation: Flavor and Nutritional Quality Deterioration in Frozen Foods
1个月前
已完结
Effects of Lactobacillus plantarum fermentation on the structure, physicochemical properties, and digestibility of foxtail millet starches
3个月前
已完结
Changes in Structural and Physicochemical Properties of Corn Flour after Fermentation with Lactobacillus plantarum Y1
3个月前
已完结
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