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910 积分 2020-10-09 加入
Influence of key component interactions in flour on the quality of fried flour products
18天前
已完结
Food Compass 2.0 is an improved nutrient profiling system to characterize healthfulness of foods and beverages
2个月前
已完结
Asian Foods
8个月前
已完结
A review on processes, mechanisms, and quality influencing parameters for puffing and popping of grains
8个月前
已完结
Food Frying: Chemistry, Biochemistry, and Safety
1年前
已完结
Multifunctional Aerogels: A comprehensive review on types, synthesis and applications of aerogels
1年前
已完结
Fabrication of agarose/fish gelatin double-network hydrogels with high strength and toughness for the development of artificial beef tendons
1年前
已完结
Addition of κ-carrageenan increases the strength and chewiness of gelatin-based composite gel
1年前
已完结
A Review of the Mechanism, Properties, and Applications of Hydrogels Prepared by Enzymatic Cross-linking
1年前
已完结
Microstructure determined the gel properties of gelatin/dextran more than the macrophase separation
1年前
已完结
The Improvement of Mankind: The Social and Political Thought of John Stuart Mill
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