Lv11
18 积分 2025-09-10 加入
Textural characterization of calcium salts-induced mung bean starch-flaxseed protein composite gels as dysphagia food
1小时前
待确认
The effect of roasting in microwave and oven on selected constituents, antioxidant activity, fatty acids, phenolic compounds and mineral contents of Chestnut (Cestanea sativa Milles) kernels
1小时前
已完结
Sensory and chemical characterization of chestnuts processed in different methods using instrumental analyses and the Check-all-that-apply method
21天前
已完结
Comparative analysis of quality, structural, and flavor alterations in chestnuts (Castanea mollissima Blume) subjected to different thermal processing techniques
21天前
已完结
Effect of thermal processing on the physicochemical properties of chestnut starch and textural profile of chestnut kernel
21天前
已完结
Kinetics of Maneb Degradation during Thermal Treatment of Tomatoes
2个月前
已完结
Effect of cooking methods on nutritional quality and volatile compounds of Chinese chestnut (Castanea mollissima Blume)
9个月前
已完结
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