Lv4
666 积分 2021-08-26 加入
Quality deterioration of frozen dough bread during terminal freezing and thawing: From the insight of moisture and starch properties
6个月前
已完结
The Influence of Temperature on the Rate of Growth of Sporotrichum Garnis, From −10° C. TO +30° C
6个月前
已关闭
Raw vs. frozen pork “gyros”: Predicting simultaneous growth of pathogenic and spoilage microorganisms under commercially occurring roasting scenarios
6个月前
已完结
Mycotoxin contamination in moldy slices of bread is mostly limited to the immediate vicinity of the visible infestation
6个月前
已完结
Cold-adaptive mechanism of psychrophilic bacteria in food and its application
6个月前
已完结
The potential of UVC decontamination to prolong shelf-life of par-baked bread
6个月前
已完结
Quantitative microbial spoilage risk assessment of Aspergillus niger in white bread reveal that retail storage temperature and mold contamination during factory cooling are the main factors to influence spoilage
6个月前
已完结
Influence of plasma-activated water on the morphological, functional, and digestibility characteristics of hydrothermally modified non-conventional talipot starch
2年前
已完结
Assessment of order of helical structures of retrograded starch by Raman spectroscopy
2年前
已完结
Determination of Retrogradation Degree in Starch by Mid-infrared and Raman Spectroscopy during Storage
2年前
已完结
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