Lv6
2250 积分 2022-03-01 加入
Sustainable valorization of peach palm (Bactris gasipaes Kunth) peel flour toimprove nutritional properties and carotenoid bioaccessibility in gluten-freecookies
24天前
已完结
Effect of fat and sugar replacement on rheological, textural and nutritional characteristics of multigrain cookies
24天前
已完结
Freeze–thaw resistant egg tart bakery emulsion: Fat crystallization, freeze–thaw stability, oral tribology, and egg tarts texture characterization
1个月前
已关闭
Gloss measurements of raw agricultural products using image analysis
2个月前
已完结
Sprouted wheat wholemeal as a techno-functional ingredient in hard pretzels
4个月前
已关闭
Sprouted wheat wholemeal as a techno-functional ingredient in hard pretzels
4个月前
已完结
Pretzel production and quality control
5个月前
已完结
Invertase pre-treatment of alkalised sucrose-rich carob pulp augments O-heterocyclic compound generation during roasting
5个月前
已完结
Effect of salt and alkali on the viscoelastic behavior of noodle dough sheet with different wheat starch granule sizes
5个月前
已完结
Effect of Alkali Dipping on Dough and Final Product Quality
5个月前
已完结
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