Lv21
190 积分 2024-05-30 加入
Development of Energy-Rich and Fiber-Rich Bars Based on Puffed and Non-Puffed Cereals
2个月前
已完结
Nutritional and Physicochemical Characteristics of Innovative High Energy and Protein Fruit- and Date-Based Bars
2个月前
已关闭
Evaluation of the fermentation potential of lactic acid bacteria isolated from herbs, fruits and vegetables as starter cultures in nut-based milk alternatives
3个月前
已完结
Characterization of lipid compositions, minor components and antioxidant capacities in macadamia (Macadamia integrifolia) oil from four major areas in China
3个月前
已完结
Impact of processing on bioaccessibility of phytochemicals in nuts
3个月前
已完结
Improvement of 3D printing age-friendly brown rice food on rough texture, swallowability, and in vitro digestibility using fermentation properties of different probiotics
3个月前
已完结
Influences of Emerging Drying Technologies on Rice Quality
3个月前
已完结
Mulberry fruit post-harvest management: Techniques, composition and influence on quality traits -A review
3个月前
已完结
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