Lv2
160 积分 2024-12-15 加入
Identification of the cooked off-flavor in heat-sterilized lychee (Litchi chinensis Sonn.) juice by means of molecular sensory science
2天前
已完结
Effects of steam explosion-modified rice bran dietary fiber on volatile flavor compounds retention and release of red date-flavored naan (ethnic specialty food of Xinjiang) during storage
3天前
已完结
Effect of different fibers on dough properties and biscuit quality
2个月前
已完结
Impact of Different Amaranth Particle Sizes Addition Level on Wheat Flour Dough Rheology and Bread Features
2个月前
已完结
Physicochemical alterations and in vitro digestion changes of quinoa starch induced by combination of ultrasound and konjac glucomannan
2个月前
已完结
Physicochemical properties and in vitro digestion of quinoa starch induced by combination of ultrasound and konjac glucomannan
2个月前
已完结
Causal relations among starch hierarchical structure and physicochemical characteristics after repeated freezing-thawing
3个月前
已完结
Effects of konjac glucomannan on the water distribution of frozen dough and corresponding steamed bread quality
3个月前
已完结
Effects of incorporation of integral raw materials and dietary fibre on the selected nutritional and functional properties of biscuits
3个月前
已完结
Influence of lupin and chickpea flours on acrylamide formation and quality characteristics of biscuits
3个月前
已完结
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