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348 积分 2023-10-28 加入
Thermal and Non-thermal Processing on the Physical and Chemical Properties of Tree Nuts: A Review
22天前
已完结
Influence of nut structure and processing on lipid bioaccessibility and absorption
22天前
已完结
Groundnut and tree nuts: a comprehensive review on their lipid components, phytochemicals, and nutraceutical properties
26天前
已完结
Effect of hot air circulation roasting temperature on the sensory property and odor characteristics of cashew nut (Anacardium occidentale L.)
1个月前
已完结
Drying characteristics and quality of Chinese yam by multiphase microwave drying based on fractal theory
3个月前
已完结
Anthelmintic activity of steroidal saponins from Dioscorea zingiberensis C. H. Wright against Dactylogyrus intermedius (Monogenea) in goldfish (Carassius auratus)
3个月前
已完结
The role of drying methods in determining the in vitro digestibility of starch in whole chestnut flour
9个月前
已完结
Improvements of dried noodles qualities using two‐stage resting: Explanation from macro and micro perspectives
9个月前
已完结
Processing Technologies for Developing Low GI Foods – A Review
9个月前
已完结
Changes in Cooking Characteristics, Structural Properties and Bioactive Components of Wheat Flour Noodles Partially Substituted with Whole-Grain Hulled Tartary Buckwheat Flour
9个月前
已完结
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