Lv0
0 积分 2025-03-03 加入
Microstructural and rheological behavior of buffalo milk chocolates
28天前
已完结
A comparative study of thermal and textural properties of milk, white and dark chocolates
28天前
已完结
Carob powder as cocoa substitute in milk and dark compound chocolate formulation
28天前
已完结
Protective activity of an anthocyanin-rich extract from bilberries and blackcurrants on acute acetaminophen-induced hepatotoxicity in rats
6个月前
已完结
Influence of collagen hydrolysate as cocoa butter replacement agent on the chemical, rheological, and sensory properties of reduced‐fat and reduced‐calorie milk chocolate
8个月前
已完结
An Inhibitor of Thyroid Hormone Synthesis Protects Tail Skin Grafts Transplanted to Syngenic Adult Frogs
8个月前
已关闭
Effect of thermal treatment on the flavor generation from Maillard reaction of xylose and chicken peptide
8个月前
已完结
Debittering and Improving Flavour of Enzymatic Soy Protein Hydrolysate Using the Maillard Reaction of Arabinose
8个月前
已完结
Walnut oil-based emulsion-templated Oleogels stabilized by whey protein concentrate and xanthan gum as cocoa butter substitutes: Enhancing thermal stability and bloom resistance in chocolate
9个月前
已完结
皖公网安备34019202002308
