Lv3
270 积分 2025-09-19 加入
X-Ray microtomography imaging of red lentil puffed snacks: Processing conditions, microstructure and texture
19天前
已完结
Nutritional and Anti‐Nutritional Properties of Extruded Puffed Snack Produced From Pearl Millet and Bambara Groundnut Flour Blends
19天前
已完结
Orally self-disintegrating milk protein puffs enriched with food by-products for the elderly
19天前
已完结
Optimization of extrusion conditions for development of high quality rice-lupin-pumpkin based extruded snack food
1个月前
已完结
Hazardous chemicals in extruded food: A comprehensive review of their occurrence, detection, toxicity, and mitigation strategies
1个月前
已关闭
Expanding food applications of yeast protein by microbial fermentation: techno-functional, rheological and aroma characterization
1个月前
已完结
Transglutaminase-mediated enhancement of co-protein effect improves okara noodle quality
3个月前
已完结
Low- and intermediate-frequency ultrasound modification of millet protein: Implications for emulsifying and gelling properties
3个月前
已完结
Adsorbent resin technology for flavour removal in canola protein isolate processing
5个月前
已完结
Unlocking protein and bioactive peptide recovery in relation to mushroom species and pulsed electric field treatment: proteomic and peptidomic insights via LC-TOF-MS/MS and SDS-PAGE following in vitro digestion
5个月前
已完结
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