Lv31
220 积分 2023-10-12 加入
The effect of heat moisture treatment times on physicochemical and digestibility properties of adzuki bean, pea, and white kidney bean flours and starches
22小时前
待确认
Comparative analysis of rice bran and sesame protein hydrolysates in inhibiting foodborne pathogens: efficacy against Escherichia coliO157:H7 and Listeria monocytogenes
27天前
已完结
Recent advances in modifications and applications of sago starch
6个月前
已完结
Starch‐based noodles: Current technologies, properties, and challenges
6个月前
已完结
Electrochemistry Applied to Mycotoxin Determination in Food and Beverages
6个月前
已完结
Electrochemical biosensors for food bioprocess monitoring
6个月前
已完结
Detection and analysis of electrochemical signals in wine fermentation process
7个月前
已完结
Regulation of Structure and Quality of Dried Noodles by Liquid Pre-Fermentation
8个月前
已完结
Effect of Na+ and Ca2+ on the texture, structure and microstructure of composite protein gel of mung bean protein and wheat gluten
8个月前
已完结
Recent advancements in the development of multigrain bread
8个月前
已完结
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