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40 积分 2024-06-03 加入
Investigating extrusion impact on functional, textural properties, morphological structure, and molecular interactions in hulless barley‐based extruded snacks supplemented with mung bean
4个月前
已完结
Impact of Baking Powder and Leavening Acids on Batter and Pound Cake Properties
5个月前
已完结
Substituting wheat flour with sohphlang (Flemingia vestita) flour: Impact on rheological, physicochemical, antioxidant and antifungal properties of cakes
5个月前
已完结
Synergistic effect of combined sucrose substitutes and partially gelatinized oat flour on gluten-free steamed oat cakes produced only by oat flour
5个月前
已完结
Production of pregelatinized sweet potato flour and its effect on batter and cake properties
5个月前
已完结
Preparation and Quality Attributes of Egg-reduced Pound Cake Incorporating Grass Carp (Ctenopharyngodonidella) Protein Concentrate
5个月前
已完结
Influence of xanthan gum on rheological properties and freeze–thaw stability of tapioca starch
5个月前
已完结
Preparation, optimization using a mixture design, and characterization of a novel astaxanthin-loaded rice bran oil self-microemulsifying delivery system formulation
5个月前
已完结
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