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New methods to assess sensory responses: a brief review of innovative techniques in sensory evaluation
13小时前
待确认
Comparison study of the effect of green tea extract (GTE) on the quality of bread by instrumental analysis and sensory evaluation
1天前
已完结
Evaluation the quality characteristics of wheat flour and shelf-life of fresh noodles as affected by ozone treatment
1个月前
已完结
Effect of superheated steam treated wheat flour on quality characteristics and storage stability of fresh noodles
1个月前
已完结
Effects of ultra-high pressure, thermal pasteurization, and ultra-high temperature sterilization on color and nutritional components of freshly-squeezed lettuce juice
1个月前
已完结
Exploring the remarkable effects of microwave treatment on starch modification: From structural evolution to changed physicochemical and digestive properties
1个月前
已完结
Porous media approaches to studying simultaneous heat and mass transfer in food processes. I: Problem formulations
1个月前
已完结
Extraction and Measurement of Total Lipids
3个月前
已完结
Protein Analysis in Food
3个月前
已完结
Ozone exposure tunes the physicochemical properties of sweet potato starch by modifying its molecular structure
3个月前
已完结
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