Lv31
230 积分 2024-05-07 加入
Insight into the effect of microwave treatment on fat loss, fatty acid composition and microstructure of pork subcutaneous back fat
3小时前
已完结
Effects of Highland Barley Flour with Different Particle Sizes on the Characteristics of Reconstituted Flour and Noodles
2个月前
已完结
4D food printing: Key factors and optimization strategies
4个月前
已完结
3D Printing windows and rheological properties for normal maize starch/sodium alginate composite gels
5个月前
已完结
4D printing of mashed potato/purple sweet potato puree with spontaneous color change
6个月前
已完结
Effect of various physical modifications of pea protein isolate (PPI) on 3D printing behavior and dysphagia properties of strawberry-PPI gels
7个月前
已完结
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