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10 积分 2026-04-23 加入
Changes in conformation and quality of vegetable protein during texturization process by extrusion
15天前
已完结
Extruder Die Innovations for the Texturization of Plant Proteins Applied in Plant‐Based Products
28天前
已完结
Nutritional, physico-chemical and sensory attributes of quinoa based extrudates
29天前
已完结
Protein-amylose/amylopectin molecular interactions during high-moisture extruded texturization toward plant-based meat substitutes applications
1个月前
已完结
Effect of different extrusion methods on physicochemical properties and qualities of noodles based on rice flour
1个月前
已完结
Recent Advances in Processing Methods and Utilization of Hulless Barley and Its Nutritional Components: A Review
1个月前
已完结
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