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72 积分 2025-06-09 加入
Improved cooking quality and reduced in vitro digestibility in germinated highland barley noodles through synergistic modification with guar gum and Na2CO3
4小时前
待确认
Improved cooking quality and reduced in vitro digestibility in germinated highland barley noodles through synergistic modification with guar gum and Na2CO3
5小时前
待确认
Improved cooking quality and reduced in vitro digestibility in germinated highland barley noodles through synergistic modification with guar gum and Na2CO3
5小时前
待确认
Superheated steam-treated wheat flour for the preparation of low-fat short dough biscuits: Effects on dough characteristics and biscuit quality
1个月前
已完结
Superheated steam-treated wheat flour for the preparation of low-fat short dough biscuits: Effects on dough characteristics and biscuit quality
1个月前
已完结
Modulating Starch Properties Through Hydrothermal Treatment and Psyllium Fibre Supplementation: Influence of Amylose Contents
1个月前
已完结
Fast and Accurate Classification of Corn Varieties Using Deep Learning With Edge Detection Techniques
1个月前
已完结
Volatilomics and Lipidomics revealed flavoring mechanism in baijiu brewed from diverse Sorghum varieties
1个月前
已完结
Untargeted metabolomics combined with chemometrics reveals distinct metabolic profiles across two sparkling cider fermentation stages
1个月前
已完结
Analysis of the formation mechanism of volatile and non-volatile flavor substances in corn wine fermentation based on high-throughput sequencing and metabolomics
2个月前
已完结
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