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80 积分 2023-12-02 加入
Physical modifications of dietary fibers from kiwifruit pomace: Physicochemical, structural and functional properties
4小时前
待确认
High-amylose corn in gluten-free pasta: Strategies to deliver nutritional benefits ensuring the overall quality
2天前
已完结
Gluten-free bread: effect of soy and corn co-products on the quality parameters
3天前
已完结
Structural, physicochemical and functional properties of dietary fiber from black rice bran treated by different processing methods
18天前
已完结
Application of Soy, Corn, and Bean By-products in the Gluten-free Baking Process: A Review
28天前
已完结
Improvement of okara noodle quality by modifying the soluble/insoluble dietary fibre ratio
1个月前
已完结
Dietary fiber extraction from citrus peel pomace: Yield optimization and evaluation of its functionality, rheological behavior, and microstructure properties
2个月前
已完结
Optimization of Twin-Screw Extrusion Process to Produce Okara-Maize Snack Foods Using Response Surface Methodology
2个月前
已完结
Physicochemical evaluation of corn extrudates containing varying buckwheat flour levels prepared at various extrusion temperatures
4个月前
已完结
Physicochemical evaluation of corn extrudates containing varying buckwheat flour levels prepared at various extrusion temperatures
4个月前
已完结
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