Lv61
2470 积分 2024-07-10 加入
Effects of electric field-assisted freeze-thaw cycle on arrowhead (Sagittaria sagittifolia L.) quality and the structural and physicochemical properties of starch
5小时前
已完结
Freezing pre-treatment improves radio frequency explosion puffing (RFEP) quality by altering the cellular structure of purple sweet potato [Ipomoea batatas (L) Lam.]
5小时前
已完结
Influence of pulsed electric field and glycerol pretreatments on freeze-thaw process and quality of white radish
8小时前
已完结
Effects of different thawing methods on physical and physicochemical properties of frozen dough and quality of corresponding steamed bread
8小时前
已完结
Effect of freezing rate on water state in strawberry
12小时前
已完结
Dynamic changes of starch properties, sweetness, and β-amylases during the development of sweet potato storage roots
5天前
已完结
Computer simulation of microwave cooking of sweet potato – Kinetics analysis of reactions in the maltose production process and their modeling
1个月前
已关闭
Bio-electrochemical impedance spectroscopy and X-ray computed tomography analysis of prefreezing-induced cell-structure changes in sweet potatoes and their impacts on the physical properties after baking
1个月前
已完结
Effect of innovative microwave assisted freezing (MAF) on the quality attributes of apples and potatoes
3个月前
已完结
Regional maize suitability based on soil water and salt content inversion by integrating machine and transfer learnings in Xinjiang
3个月前
已完结
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