Lv5
1220 积分 2023-04-18 加入
The effect of wheat flour treated with superheated steam on the microstructure and rheological behaviors of batter and cake quality
1年前
已完结
Gluten-free cakes with walnut flour: a technological, sensory, and microstructural approach
1年前
已完结
Effect of chewing ability on in vivo oral digestive characteristics and in vitro gastrointestinal starch hydrolysis of three different types of cooked rice
1年前
已完结
Using buckwheat starch to produce slowly digestible biscuits with good palatability
1年前
已完结
Ultra-sensitive techniques for detecting neurological biomarkers: Prospects for early diagnosis
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