Lv1
58 积分 2024-12-11 加入
In Vitro Determination of the Indigestible Fraction in Foods: An Alternative to Dietary Fiber Analysis
29天前
已完结
Fermentation transforms the phenolic profiles and bioactivities of plant-based foods
8个月前
已完结
Incorporation of Huangjing flour into cookies improves the physicochemical properties and in vitro starch digestibility
8个月前
已完结
Tailoring the formulation of sugar-snap cookies to lower in vitro starch digestibility: A response surface modelling approach
8个月前
已完结
Physicochemical, antioxidant and sensory characteristics of cookies supplemented with different levels of spent coffee ground extract
9个月前
已关闭
Metabolomic analysis in food science: a review
9个月前
已完结
皖公网安备34019202002308
