Lv1
80 积分 2024-08-21 加入
Effect of the addition of high‐temperature water on the properties of batter and bread made from gluten‐free rice flour
5小时前
已完结
Moisture mediated effects of γ-irradiation on physicochemical, functional, and antioxidant properties of pigmented brown rice (Oryza sativa L.) flour
2个月前
已完结
Structure modification and property improvement of plant cellulose: Based on emerging and sustainable nonthermal processing technologies
2个月前
已完结
Bioactive components of whole grain and their effect on health
9个月前
已完结
Whole grain cereals: functional components and health benefits
9个月前
已完结
Modern and conventional processing technologies and their impact on the quality of different millets
9个月前
已完结
Changes in the structure and functional properties of soybean isolate protein: Effects of different modification methods
11个月前
已完结
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