Lv1
4 积分 2024-07-19 加入
Effect of germination on the rheological properties of Quinoa (Chenopodium quinoa var. Blanca de Junin) and Maize (Zea mays - Quality Protein Maize) flours and application in gluten-free formulations
19小时前
待确认
Desert locust (Schistocerca gregaria) flour as an emerging functional ingredient for baking flavorful and nutritious whole wheat bread
20小时前
已完结
Influence of dietary resveratrol supplementation on integrity and colloidal characteristics of Myofibrillar proteins in broiler chicken breast meat
2天前
已完结
Impact of soybean protein isolate on gluten‐free bread: a comprehensive study of physicochemical properties of gluten‐free dough and bread matrix properties
3天前
已完结
Effects of soy protein isolate interaction with brown rice starch on the multiscale structure of brown rice bread
3天前
已完结
Physical properties, palatability, and mastication of breads with different compositions of soy protein isolate and soybean soluble polysaccharide
3天前
已完结
Application and Research Progress of Proteomics in Chicken Meat Quality and Identification: A Review
7天前
已完结
Effect of ultrasound-assisted enzyme treatment on the quality of chicken breast meat
7天前
已完结
Enhancement of nutritional, organoleptic, and umami qualities of chicken soup induced by enzymatic pre-treatment of chicken
7天前
已完结
皖公网安备34019202002308
