Lv11
20 积分 2026-02-06 加入
Prediction of amylose content, protein content, breakdown, and setback viscosity of Kadus rice and its flour by near‐infrared spectroscopy (NIRS) analysis
1小时前
待确认
The significance of structural properties for the development of innovative apple puree textures
1小时前
已完结
Using near-infrared spectroscopy to determine moisture content, gel strength, and viscosity of gelatin
1小时前
已完结
Monte Carlo simulation for quantification of light transport features in apples
1小时前
已完结
Rheology of Fluid, Semisolid, and Solid Foods
1小时前
已关闭
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