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58 积分 2025-10-14 加入
Consequences of heating under alkaline pH alone or in the presence of maltodextrin on solubility, emulsifying and foaming properties of faba bean protein
1个月前
已完结
Effects of different carriers on physicochemical and antioxidant properties of freeze‐dried mulberry powder
1个月前
已完结
Agglomerated instant colostrum powder: Effect of different binders on the agglomeration process
1个月前
已关闭
Effect of sodium carbonate on the rehydration of milk protein isolate powder
1个月前
已完结
Ovalbumin production using Trichoderma reesei culture and low-carbon energy could mitigate the environmental impacts of chicken-egg-derived ovalbumin
1个月前
已完结
The potential of non-dairy synbiotic instant beverage powder: Review on a new generation of healthy ready-to-reconstitute drinks
1个月前
已完结
The potential of non-dairy synbiotic instant beverage powder: Review on a new generation of healthy ready-to-reconstitute drinks
1个月前
已关闭
Improvement of the Quality of Solid Ingredients of Instant Soups: A Review
2个月前
已完结
Inulin: properties and health benefits
2个月前
已完结
Quantitative proteomics provides new insights into the mechanism of improving rehydration of egg white powder by ultrasonic pretreatment
2个月前
已完结
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