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38 积分 2024-06-27 加入
Characterization of flavor volatile compounds in industrial stir‐frying mutton sao zi by GC‐MS, E‐nose, and physicochemical analysis
3天前
已完结
Analysis of resistant starch: a method for foods and food products
6天前
已完结
Investigating the effect of roasting on functional properties of defatted hazelnut flour by response surface methodology (RSM)
8天前
已完结
Changes in the chemical composition and bioactive compounds of chickpea (Cicer arietinum L.) fortified by germination
18天前
已完结
Germination as a bioprocess for enhancing the quality and nutritional prospects of legume proteins
18天前
已完结
Changes in the chemical composition and bioactive compounds of chickpea (Cicer arietinum L.) fortified by germination
18天前
已完结
Influence of potato flour on dough rheological properties and quality of steamed bread
1个月前
已完结
Functional Properties of Raw and Heat Processed Cowpea (Vigna unguiculata, Walp) Flour
1个月前
已完结
Investigating the effect of roasting on functional properties of defatted hazelnut flour by response surface methodology (RSM)
1个月前
已完结
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