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246 积分 2025-09-27 加入
Different effects of radio frequency and heat block treatments on multi-scale structure and pasting properties of maize, potato, and pea starches
1分钟前
已完结
Recent developments in applications of radio frequency heating for improving safety and quality of food grains and their products: A review
5分钟前
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Radio frequency drying on functional diversity of tiger nut flour: Effects on physicochemical, structural, and rheological properties
50分钟前
已完结
Effect of radio frequency energy on buckwheat quality: An insight into structure and physicochemical properties of protein and starch
1小时前
已完结
Relationship between structural evolution of black wheat flour proteins and dough functional properties: The role of radiofrequency treatment
1小时前
已关闭
Effect of gaseous ozone treatment on the microbial and physicochemical properties of buckwheat-based composite flour and shelf-life extension of fresh noodles
1个月前
已完结
Effects of inulin with different polymerisation degrees on dough rheology and water distribution in the fresh noodles
1个月前
已完结
Hydrophobic interactions between gallic acid and buckwheat: Impacts on structural, rheological, and digestive properties of extruded noodles
1个月前
已完结
Analysis of quality deterioration of buckwheat hele noodles during freezing storage: oxidation of lipids and proteins
1个月前
已完结
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