Lv32
212 积分 2025-01-17 加入
The potential of glycinin basic peptide derived from soybean as a promising candidate for the natural food additive and preservative: A review
27天前
已完结
A new strategy for the shelf life extension of fresh noodles by accurately targeting specific microbial species
27天前
已完结
Dissimilarity in shelf life and spoilage bacterial and fungal microbiota of instant rice noodles induced by different preservatives and temperature
27天前
已完结
Modifying of non-nutritional compounds in legumes: Processing strategies and new technologies
1个月前
已完结
Effect of acetylation on the functional characteristics of lima bean (Phaseolus lunatus)
1个月前
已完结
Gluten-free grains: Importance, processing and its effect on quality of gluten-free products
1个月前
已完结
Physicochemical, rheological, bioactive and consumer acceptance analyses of concha-type Mexican sweet bread containing Lima bean or cowpea hydrolysates
1个月前
已完结
Physicochemical, rheological, bioactive and consumer acceptance analyses of concha-type Mexican sweet bread containing Lima bean or cowpea hydrolysates
1个月前
已完结
Effects of soy flour formulation and pretreatment on the properties of gluten-free cookies: A comprehensive study from flour, dough, to baked products
1个月前
已完结
Development of gluten-free cookie using composite flour from corn and lentil flours: Study by response surface methodology
1个月前
已完结
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