Lv11
70 积分 2026-01-22 加入
A multivariate study of the correlation between addition of maltodextrin, MCG, HPMC and psyllium on the quality of instant fried noodles
4小时前
待确认
Characterizing Maillard reaction kinetics and rheological changes in white chocolate over extended heating
28天前
已完结
Advances in the Oxidative Stability Mechanisms of Emulsions
29天前
已完结
Volatile constituents of alphonso mango (mangifera indica)
1个月前
已关闭
Identification of compounds responsible for the odorant properties of aromatic caramel
1个月前
已完结
Production of Caramel by Maillard Reaction
2个月前
已关闭
皖公网安备34019202002308
