Lv41
420 积分 2024-04-21 加入
Progress in flavor research in food: Flavor chemistry in food quality, safety, and sensory properties
3小时前
已完结
Assessment of instrumental and sensory quality characteristics of the bread products enriched with Kombucha tea
2个月前
已完结
The effect of wheat variety, fermentation and incorporation of ingredients on the texture profile, colour and sensory attributes of whole wheat brea
7个月前
已完结
Bread for today, hunger for tomorrow. Social impacts of community development agreements in the North of Chile
7个月前
已关闭
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