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184 积分 2025-09-27 加入
Effect of Polygonatum cyrtonema Hua polysaccharides on gluten structure, in vitro digestion and shelf-life of fresh wet noodle
1个月前
已完结
Effects of Polygonatum cyrtonema flour addition on the food quality, microstructure, in vitro digestibility and antioxidant capacity of rice noodles
2个月前
已完结
Relationship between structural evolution of black wheat flour proteins and dough functional properties: The role of radiofrequency treatment
3个月前
已关闭
Radiofrequency-induced multiscale deconstruction of black wheat starch and its structural regulation on dough functionality
3个月前
已完结
Dielectric properties, heating rate, and heating uniformity of wheat flour with added bran associated with radio frequency treatments
3个月前
已完结
Process optimization of wheat flour crisp puffing by radio frequency and the accompanying property changes of starch
3个月前
已完结
Radiofrequency-Assisted Thermal Processing of Soft Wheat Flour
3个月前
已完结
Radiofrequency heating for powder pasteurization of barley grass: antioxidant substances, sensory quality, microbial load and energy consumption
3个月前
已完结
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