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420 积分 2024-11-27 加入
A review of sodium alginate-based hydrogels: Structure, mechanisms, applications, and perspectives
1天前
已完结
Construction of sodium alginate/trehalose/wheat starch ternary complex and its effects on storage stability of frozen dough system
1天前
已完结
Studies on the rheological and gelatinization characteristics of waxy wheat flour
1天前
已完结
The Quality Research of Buckwheat - High Gluten Wheat Flour and Buckwheat Mixed Flour Steamed Bun
1天前
已完结
Effect of an enzyme preparation on wheat flour and dough color, mixing, and test baking
2天前
已完结
Sodium alginate edible coating to reduce oil absorption of French fries with maintaining overall acceptability: Based on a water replacement mechanism
2天前
已完结
Designing Food Structure to Control Stability, Digestion, Release and Absorption of Lipophilic Food Components
2天前
已完结
PENGUATAN LOCAL WISDOM MASYARAKAT KEPULAUAN DALAM MENCEGAH WABAH MELALUI KKN-DR
2天前
求助中
The functional and nutritional aspects of hydrocolloids in foods
2天前
已完结
Mitigating effect of fucoidan versus sodium alginate on quality degradation of frozen dough and final steamed bread
4天前
已完结
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