Lv5
1490 积分 2023-10-21 加入
Printability, microstructure, and flow dynamics of phase-separated edible 3D inks
3天前
已完结
Gellan gum
8天前
已完结
Improving the three‐dimensional printability of taro paste by the addition of additives
21天前
已完结
Additive Manufacturing via Protein Denaturation
1个月前
已完结
Comparison of hydrability, antioxidants, microstructure, and sensory quality of barley grass powder using ultra‐micro‐crushing combined with hot air and freeze drying
2个月前
已完结
Effects of barley seedling powder on rheological properties of dough and quality of steamed bread
2个月前
已完结
Research on Microwave-Induced Bidirectional Deformation of Coix Seed Compound Materials in 4D Printing
2个月前
已完结
Analysis of Process of Microwave Puffing Blueberry Snacks
2个月前
已完结
Optimisation of the formulation for barley–milk composite‐based fermented drink
2个月前
已完结
Investigation on Spontaneous Shape Change of 4D Printed Starch-Based Purees from Purple Sweet Potatoes As Induced by Microwave Dehydration
2个月前
已关闭
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