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30 积分 2024-06-03 加入
Excellent hydration properties and oil holding capacity of citrus fiber: Effects of component variation and microstructure
1个月前
已完结
Cellulose as filler particle affects the poroviscoelasticity behavior of meat gels: hydration properties and microstructure
1个月前
已完结
Organisation of the external region of the starch granule as determined by infrared spectroscopy
6个月前
已完结
Investigating extrusion impact on functional, textural properties, morphological structure, and molecular interactions in hulless barley‐based extruded snacks supplemented with mung bean
10个月前
已完结
Impact of Baking Powder and Leavening Acids on Batter and Pound Cake Properties
11个月前
已完结
Substituting wheat flour with sohphlang (Flemingia vestita) flour: Impact on rheological, physicochemical, antioxidant and antifungal properties of cakes
11个月前
已完结
Synergistic effect of combined sucrose substitutes and partially gelatinized oat flour on gluten-free steamed oat cakes produced only by oat flour
1年前
已完结
Production of pregelatinized sweet potato flour and its effect on batter and cake properties
1年前
已完结
Preparation and Quality Attributes of Egg-reduced Pound Cake Incorporating Grass Carp (Ctenopharyngodonidella) Protein Concentrate
1年前
已完结
Influence of xanthan gum on rheological properties and freeze–thaw stability of tapioca starch
1年前
已完结
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