Lv31
209 积分 2025-04-10 加入
Solid-state fermentation with Pleurotus spp. on properties of soybean residue (Okara)
1小时前
待确认
Enhancement of Okara Functionality via Fermentation With Single and Cocultures of Lactic Acid Bacteria
2小时前
已完结
Saccharomyces cerevisiae and Lactiplantibacillus plantarum fermentation combined with long-wavelength ultraviolet irradiation effectively improved the physicochemical and functional properties of okara insoluble dietary fiber
3小时前
已完结
Saccharomyces cerevisiae and Lactiplantibacillus plantarum fermentation combined with long-wavelength ultraviolet irradiation effectively improved the physicochemical and functional properties of okara insoluble dietary fiber
3小时前
已关闭
Effects of high‐temperature cooking soybean dregs on the characteristics of non‐fermented dough and the sensory quality of dumpling wrapper
3个月前
已完结
Effects of different storage temperatures and time on frozen storage stability of steamed bread
3个月前
已完结
Solid-state fermentation with Pleurotus spp. on properties of soybean residue (Okara)
3个月前
已完结
Elucidation of morphological characteristics, crystallinity, and molecular structures of native and enzyme modified cereal brans
4个月前
已完结
Value-adding Okara via Monascus purpureus solid-state fermentation: Microstructural remodeling, metabolite enrichment, and bioactivity enhancement
4个月前
已完结
Incorporation of biovalorised okara in biscuits: Improvements of nutritional, antioxidant, physical, and sensory properties
4个月前
已完结
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