Lv61
2260 积分 2022-03-01 加入
Structural design dictates flavor release kinetics in potato chips: Unraveling themechanism by integrated temporal sensory and chemical analysis
2天前
已完结
Potato Flour, Oat Bran, and Inulin as Functional Ingredients in Gluten-Free Biscuits: Glycemic Index Reduction and Physicochemical Characterization Improvement
23天前
已完结
Sustainable valorization of peach palm (Bactris gasipaes Kunth) peel flour toimprove nutritional properties and carotenoid bioaccessibility in gluten-freecookies
2个月前
已完结
Effect of fat and sugar replacement on rheological, textural and nutritional characteristics of multigrain cookies
2个月前
已完结
Freeze–thaw resistant egg tart bakery emulsion: Fat crystallization, freeze–thaw stability, oral tribology, and egg tarts texture characterization
2个月前
已关闭
Gloss measurements of raw agricultural products using image analysis
3个月前
已完结
Sprouted wheat wholemeal as a techno-functional ingredient in hard pretzels
6个月前
已关闭
Sprouted wheat wholemeal as a techno-functional ingredient in hard pretzels
6个月前
已完结
Pretzel production and quality control
6个月前
已完结
Invertase pre-treatment of alkalised sucrose-rich carob pulp augments O-heterocyclic compound generation during roasting
6个月前
已完结
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