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82 积分 2025-06-23 加入
Recent developments in the application of physical processing techniques for controlling browning in fresh wet noodles: A review
6小时前
已完结
The Antidiabetic Potential of Black Mulberry Extract-Enriched Pasta through Inhibition of Enzymes and Glycemic Index
6小时前
已完结
Effect of orange‐fleshed sweet potato (Ipomoea batatas)–Bambara groundnut (Vigna subterranea) composite flour on quality properties of pasta
6小时前
已关闭
Preparation of pasta with avocado flour (Persea Americana Mill): physicochemical, sensory, and multivariate analysis
6小时前
待确认
Best Combination of Vegetable By-Products for the Shelf-Life Extension of Fresh Pasta
6小时前
已完结
Application of Spirulina as an innovative ingredient in pasta and bakery products
6小时前
已完结
Artisanal fresh filled pasta with pomegranate peels as natural preservative
6小时前
求助中
Effect of shape, gluten, and mastication effort on in vitro starch digestion and the predicted glycemic index of pasta
6小时前
已完结
Effect of Vegetable Juice, Puree, and Pomace on Chemical and Technological Quality of Fresh Pasta
6小时前
已完结
Durum wheat milling by-products for the production of pasta with high nutritional and cooking quality
6小时前
求助中
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