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2023-09-13 加入
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Novel synergistic freezing methods and technologies for enhanced food product quality: A critical review
4天前
已完结
Study of the formation of food hazard factors in fried fish nuggets
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Pasting, cooking, and digestible properties of Japonica rice with different amylose contents
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Pulsed electric field as a promising technology for solid foods processing: A review
5个月前
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Optimization of freezing methods and composition of frozen rice dough reconstituted by glutinous rice starch and gluten
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An algorithm for automatic identification of multiple developmental stages of rice spikes based on improved Faster R-CNN
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High internal phase emulsions of ω-3 fatty acids stabilized by fish scale gelatin particles: Application to lipid-enhanced surimi 3D printing
6个月前
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Prevention of the Retrogradation of Glutinous Rice Gel and Sweetened Glutinous Rice Cake Utilizing Pulsed Electric Field during Refrigerated Storage
6个月前
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The Variation of Rice Quality and Relevant Starch Structure during Long-Term Storage
8个月前
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Understanding the structure, digestibility, texture and flavor attributes of rice noodles complexation with xanthan and dodecyl gallate
8个月前
已完结
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感谢,么么哒
27天前
速度真快
8个月前
帮大忙了
8个月前
感谢
8个月前
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