Lv3
360 积分 2023-05-31 加入
Development of protein-Rich Sorghum-Based Expanded Snacks Using Extrusion Technology
1年前
已完结
Low moisture extrusion of pea protein and pea fibre fortified rice starch blends
1年前
已完结
Relationship among Extrusion Conditions, Cell Morphology, and Properties of Starch‐Based Foams—A Review
1年前
已完结
Development of a water solubility model of extruded feeds by utilizing a starch gelatinization model
1年前
已完结
Early‐life risk factors for food allergy: Dietary and environmental factors revisited
1年前
已完结
Early‐life risk factors for food allergy: Dietary and environmental factors revisited
1年前
已完结
MULTILEGUME BAR PREPARED FROM EXTRUDED LEGUMES FLOUR TO ADDRESS PROTEIN ENERGY MALNUTRITION
1年前
已完结
Effect of Processing Conditions on Microstructure and Pasting Properties of Extrusion-Cooked Starches
1年前
已完结
Influence mechanism of polysaccharides induced Maillard reaction on plant proteins structure and functional properties: A review
1年前
已完结
Characterization of pore structure of rice grits extrudates using mercury intrusion porosimetry, nitrogen adsorption and water vapour desorption methods
1年前
已完结
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