Lv72
4808 积分 2021-09-08 加入
Assessment of Nutritional Loss in Finger Millet during Abrasive Decortication using Principal Component Analysis and Clustering Approach
2个月前
已完结
The effects of the degree of milling on water mobility and texture of rice during simulated cooking
2个月前
已完结
The perils of ecologically unequal exchange: Contesting rare-earth mining in Greenland
3个月前
已完结
Effects of low-frequency and high-intensity ultrasonic treatment combined with curdlan gels on the thermal gelling properties and structural properties of soy protein isolate
3个月前
已完结
Effect of curdlan on the quality of frozen-cooked noodles during frozen storage
3个月前
已完结
Effects of freezing and temperature fluctuations during frozen storage on frozen dough and bread quality
3个月前
已完结
Effects of konjac glucomannan on pasting and rheological properties of corn starch
3个月前
已完结
Effect of Curdlan and Xanthan on the Texture and Moisture Retention of Cooked Rice
3个月前
已完结
Curdlan-induced rheological, thermal and structural property changes of wheat dough components during heat treatment
3个月前
已完结
The effect of curdlan and the resting process on the quality of the dried whole tofu noodles
3个月前
已完结
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