Lv699
1710 积分 2023-11-17 加入
Effects of extrusion process parameters on cooking characteristics and physicochemical, textural, thermal, pasting, microstructure, and nutritional properties of millet‐based extruded products: A review
12天前
已完结
Effects of screw speed on the structure and physicochemical properties of extruded reconstituted rice composed of rice starch and glutelin
12天前
已完结
Effects of extrusion process parameters on cooking characteristics and physicochemical, textural, thermal, pasting, microstructure, and nutritional properties of millet‐based extruded products: A review
13天前
已完结
Sustainable snack products: Impact of protein- and fiber-rich ingredients addition on nutritive, textural, physical, pasting and color properties of extrudates
13天前
已完结
Screw extrusion technology — past, present and future
13天前
已完结
Development of Extrusion Technology
14天前
已完结
How and why ultra-processed foods harm human health
17天前
已完结
Consumption of Ultra-Processed Foods and Health Harm
17天前
已完结
Extrusion puffing pretreated cereals for rapid production of high-maltose syrup
23天前
已完结
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