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110 积分 2024-12-13 加入
Mechanistic insights into polyol enhancement on mechanical and hydration characteristics of rice starch gels
2个月前
已完结
The role of wheat endogenous starch granule size in reducing oil absorption of instant fried noodles
2个月前
已完结
Enhancement of the quality and in vitro starch digestibility of fried-free instant noodles with rapid rehydration using sourdough fermented with exopolysaccharide-producing Weissella confusa
2个月前
已完结
Using a salt template strategy to prepare rapidly rehydrated dried rice noodles with enhanced qualities
2个月前
已完结
A systematic review of rice noodles: Raw material, processing method and quality improvement
3个月前
已完结
The modulatory roles and regulatory strategy of starch in the textural and rehydration attributes of dried noodle products
3个月前
已完结
Optimizing 3D printing and post-processing with sustainable bio-based inks: A comparative study on formulations enriched with brewer's spent grain protein, oleaginous yeast and soy protein isolate
9个月前
已完结
Effect of steam heating on the quality and flavor of beef celery baozi filling
9个月前
已完结
Acceleration mechanism of the rehydration process of dried rice noodles by the porous structure
9个月前
已完结
Valorization of fruits, vegetables, and their by-products: Drying and bio-drying
1年前
已完结
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