Lv1
20 积分 2025-10-14 加入
Improvement of the Quality of Solid Ingredients of Instant Soups: A Review
3天前
已完结
Inulin: properties and health benefits
3天前
已完结
Quantitative proteomics provides new insights into the mechanism of improving rehydration of egg white powder by ultrasonic pretreatment
11天前
已完结
Effect of maltodextrin and inulin addition on the dairy-based powders properties
22天前
已完结
Maltodextrin as wall material for microcapsules: A review
24天前
已完结
Effect of Hydrocavitation Treatment on Physicochemical and Functional Properties of Chickpea Flour
24天前
已关闭
Brewing conditions impact on the composition and characteristics of cold brew Arabica and Robusta coffee beverages
24天前
已完结
Ingredients, structure and reconstitution properties of instant powder foods and the potential for healthy product development: a comprehensive review
29天前
已完结
Influence of selected gums on the foaming properties of egg white powders: Kinetics of foam formation and baking performance
2个月前
已完结
Effect of soy lecithin concentration on physiochemical properties and rehydration behavior of egg white protein powder: Role of dry and wet mixing
2个月前
已完结
皖公网安备34019202002308
