Lv1
60 积分 2024-06-26 加入
Unveiling the structural properties of three pectinfractions variation affecting pulp browning during peach processing
16天前
已完结
Insights into the mechanisms and regulatory strategies for aroma profiles and browning phenomena in banana puree processing
17天前
已完结
State Diagram of Foods and Its Importance to Food Stability During Storage and Processing
3个月前
已完结
Engineering Properties of Foods
3个月前
已关闭
engineering properties of food
3个月前
已关闭
Comparisons of shear and extensional rheological properties of Tremella polysaccharide with commercial thickeners at different IDDSI levels for dysphagia management
8个月前
已完结
Transport phenomena and their effect on microstructure of frozen fruits and vegetables
8个月前
已完结
Cell wall polysaccharides and mono-/disaccharides as chemical determinants for the texture and hygroscopicity of freeze-dried fruit and vegetable cubes
9个月前
已完结
皖公网安备34019202002308
