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144 积分 2026-02-05 加入
Biotechnological approaches to reduce the phytic acid content in millets to improve nutritional quality
1个月前
已完结
Nanomaterial-based sensors for the detection of pathogens and microbial toxins in the food industry; a review on recent progress
1个月前
已完结
Comparative study on the stability of fish actomyosin and pork actomyosin
2个月前
已完结
Extraction of Fish Protein: Promising Insight into Novel Techniques, Influences on Functional Characteristics, and Utilization Trends
2个月前
已完结
Processing of Marine Derived By-Products and Their Applications_ A Review
2个月前
已完结
Evaluation of gels formulated with whey proteins and sodium dodecyl sulfate as a fat replacer in low-fat sausage
2个月前
已完结
Evaluation of gels formulated with whey proteins and sodium dodecyl sulfate as a fat replacer in low-fat sausage
2个月前
已关闭
Evaluation of gels formulated with whey proteins and sodium dodecyl sulfate as a fat replacer in low-fat sausage
2个月前
已关闭
Collagen-Agar Emulsion Gel as a Replacer for Animal Fat in Model Meat Systems: Physicochemical, Nutritional, and Oxidative Properties
2个月前
已完结
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