Lv4
406 积分 2023-09-26 加入
Comparative analysis of oil absorption and microstructure of fried potato chips treated with different pretreatment via X-ray micro-computed tomography and mercury intrusion method
1个月前
已完结
Air-frying of meat analog based parfried frozen batter coated foods
2个月前
已完结
Oil body proteins derived from oxidation-controllable modified roasted pine nuts reinforce corn starch films via multiple hydrogen-bond interlocked/regulated microphase separation
5个月前
已关闭
Diversity of flavour characteristics of table grapes and their contributing volatile compounds analysed by the solvent-assisted flavour evaporation method
5个月前
已完结
Influence of pore-network microstructure on the isothermal-drying performance of porous media
9个月前
已完结
Effect of coating pretreatment on sensory quality of vacuum low temperature fried crisp jujube
9个月前
已完结
Optimization of Fermentation Conditions for Potato - based Fermented Beverages and Analysis of Flavor Substances
11个月前
已完结
Recent advances in deep‐fat frying through pretreatments and edible coating to reduce oil absorption
11个月前
已完结
Screening of characteristic umami substances in preserved egg yolk based on the electronic tongue and UHPLC-MS/MS
1年前
已完结
Optimization of Vacuum Frying Process for Sweet Potato Chip Manufacturing Using Response Surface Methodology and Artificial Neural Network Model
1年前
已完结
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