Lv11
30 积分 2024-10-26 加入
Effect of packaging methods and storage conditions on quality characteristics of flour product naan
5小时前
已关闭
Enzymatic Advances in Starch Modification: Creating Functional Derivatives and Exploring Applications
5天前
已完结
Effect of various microwave treatment parameters on the production of aldehydes in oil
6天前
已关闭
Utilization of heat-induced curdlan gel to improve the cooking qualities of thermally sterilized fresh rice noodles
10天前
已完结
Effect of hydroxypropyl distarch phosphate on the retrogradation properties of sterilized pea starch jelly and its possible mechanism
10天前
已完结
Effects of cold plasma and ultra-high-pressure sterilization on the quality, flavor, and safety of semi-dried golden pompano
11天前
已完结
Measurement of Instrumental Texture Profile Analysis (TPA) of Foods
11天前
已完结
Impact of different microwave treatments on food texture
11天前
已完结
Preparation of crosslinked starches with enhanced and tunable gel properties by the cooperative crosslinking-extrusion combined modification
13天前
已完结
Effects of xanthan gum on cooking qualities, texture and microstructures of fresh potato instant noodles
13天前
已完结
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