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186 积分 2026-05-18 加入
Effects of Microwave Heat, Packaging, and Storage Temperature on Fatty Acid and Proximate Compositions in Rice Bran
7天前
已完结
Developing Lipase Inhibitor as a Novel Approach to Address the Rice Bran Rancidity Issue─A Critical Review
7天前
已完结
Rational design of oil crop-derived protein nanofibrils: An AI-driven solution for process control and functional prediction
1个月前
已完结
Recent advances in protein-based 3D printing: From printability regulation to dysphagia diet fabrication
1个月前
已完结
Fabrication of an active composite film with a defatted rice bran–derived bacterial cellulose nanofibrillar scaffold for chilled beef preservation
1个月前
已完结
Rational design of oil crop-derived protein nanofibrils: An AI-driven solution for process control and functional prediction
1个月前
已关闭
Deciphering how starch hierarchical structure and flour technological properties affect the quality attributes of glutinous dumplings
2个月前
已完结
The impact of component interactions on fried flour products: synergistic regulation through dough mixing, resting and frying stages
2个月前
已完结
Elucidating flavor compounds in Chinese steamed bread via glutinous rice wine-fermented dough technique: A triangulated analysis combining electronic tongue, SPME-GC-MS, and quantitative descriptive analysis
2个月前
已完结
Physicochemical properties of Dioscorea alata Tainung No. 1 and 2 via different drying methods and application on the frozen tangyuan
2个月前
已完结
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