缘起缘落
Lv1
40 积分
2022-02-21 加入
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Characterization of the physicochemical properties, antioxidant activity, and antiproliferative activity of natural melanin from S. reiliana
7天前
已完结
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Structural, gelatinization, and rheological properties of heat-moisture treated potato starch with added salt and its application in potato starch noodles
15天前
已完结
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Impact of pomegranate fruit powder on dough, textural and functional properties of fresh noodle
2个月前
已完结
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Effects of water, salt, and mixing on the rheological properties of bread dough at large and small deformations: A review
2个月前
已完结
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Starch‐based noodles: Current technologies, properties, and challenges
2个月前
已完结
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Starch‐based noodles: Current technologies, properties, and challenges
2个月前
已完结
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A Detailed Review on Quality Parameters of Functional Noodles
2个月前
已完结
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The role of inorganic salts in dough properties and noodle quality—A review
2个月前
已完结
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Effects of water, salt, and mixing on the rheological properties of bread dough at large and small deformations: A review
2个月前
已完结
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Effects of red lentil protein addition on textural quality and starch digestibility of brown rice noodles
2个月前
已完结