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20 积分 2024-12-18 加入
Technologies for enhancement of bioactive components and potential health benefits of cereal and cereal-based foods: Research advances and application challenges
2天前
已完结
Changes in conformation and quality of vegetable protein during texturization process by extrusion
2个月前
已完结
Development of Extruded Millet Analogue Rice: A Comparison of Rheological, Structural, Physiochemical, and Cooking Properties with Conventional Rice
4个月前
已完结
Effects of extrusion process parameters on cooking characteristics and physicochemical, textural, thermal, pasting, microstructure, and nutritional properties of millet-based extruded products: A review
4个月前
已完结
不同直链淀粉含量的白米和彩色米品种的挤压蒸煮特性
5个月前
已完结
小米的功能和挤压加工-综述
5个月前
已完结
小米的功能和挤压加工-综述
5个月前
已关闭
Morphological and Functional Properties of Millet Starches as Influenced by Different Modification Techniques: A Review
8个月前
已完结
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