Lv1
20 积分 2024-05-10 加入
Effects of Soy and Corn Flour Addition on Batter Rheology and Quality of Deep Fat-Fried Shrimp Nuggets
13小时前
已完结
Effect of oleic acid-rich rapeseed oil on the physicochemical, rheological, and structural characteristics of wheat dough
7天前
已完结
A comprehensive review on leguminous galactomannans: structural analysis, functional properties, biosynthesis process and industrial applications
1个月前
已完结
Starch–cassia gum interactions: A microstructure – Rheology study
1个月前
已完结
Influence of cassia gum on rheological and textural properties of native potato and corn starch
1个月前
已完结
Effect of Pickering emulsion on the physical properties, microstructure and bioactivity of corn starch/cassia gum composite films
1个月前
已完结
Physicochemical and Conformational Properties of Buckwheat Protein Isolates: Influence of Polyphenol Removal with Cold Organic Solvents from Buckwheat Seed Flours
1个月前
已完结
The Effect of Batter Characteristics on Protein-Aided Control of Fat Absorption in Deep-Fried Breaded Fish Nuggets
1个月前
已完结
Effect of surface coating with seeds mucilages and xanthan gum on oil uptake and physical properties of fried potato strips
1个月前
已完结
The effects of different hydrocolloids on lotus root starch gelatinization and gels properties
2个月前
已完结
皖公网安备34019202002308
