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80 积分 2025-10-09 加入
Effect of fermentation process, wheat bran size and replacement level on some characteristics of wheat bran, dough, and high-fiber Tafton bread
4个月前
已完结
Understanding properties and digestibility of starch sodium octenyl succinate derived from high-amylose wheat starch
6个月前
已完结
Chinese traditional sourdough steamed bread made by retarded sponge-dough method: Microbial dynamics, metabolites changes and bread quality during continuous propagation
6个月前
已完结
Ultrasound‐assisted extraction and modification of plant‐based proteins: Impact on physicochemical, functional, and nutritional properties
6个月前
已完结
Functional Foods: Product Development, Technological Trends, Efficacy Testing, and Safety
6个月前
已完结
Nutrient composition, functional activity and industrial applications of quinoa (Chenopodium quinoa Willd.)
6个月前
已完结
Trends in functional beverages: Functional ingredients, processing technologies, stability, health benefits, and consumer perspective
6个月前
已完结
An integrated strategy between food chemistry, biology, nutrition, pharmacology, and statistics in the development of functional foods: A proposal
6个月前
已完结
Microbial Fermentation in Food: Impact on Functional Properties and Nutritional Enhancement—A Review of Recent Developments
6个月前
已完结
Bioactive compounds from date fruit and seed as potential nutraceutical and functional food ingredients
6个月前
已完结
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