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470 积分 2024-09-16 加入
Effect of polyphenolic compounds on starch retrogradation and in vitro starch digestibility of rice cakes under different storage temperatures
4个月前
已完结
Effect of polyphenolic compounds on starch retrogradation and in vitro starch digestibility of rice cakes under different storage temperatures
4个月前
已完结
烘焙食品防腐保鲜方法及鲜度检测新技术的研究
6个月前
已完结
米制糕点老化及改良技术的研究进展
6个月前
已完结
The synergistic effects of NaOH and NaCl on the gel properties, digestive characteristics, and product quality of salted preserved egg white
7个月前
已完结
Developing egg white gel: Unlocking superior mechanical properties and 3D printing potential with silicate nanosheets
7个月前
已完结
Ultrasound-assisted ethanol induced gelation of egg white: Effects on gel properties, water distribution and microstructure
7个月前
已完结
可溶性大豆多糖对糯米粉理化特性及速冻汤圆品质的影响
8个月前
已完结
Effects of thermal treatment and Glucono-δ-lactone on the quality of alkaline dough and steamed buns
8个月前
已完结
Extending the shelf-life of whole egg powder with different packaging: Based on the multivariate accelerated shelf-life test model
8个月前
已完结
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