Lv67
2310 积分 2023-12-28 加入
Crystallization and phase behavior in mixture systems of anhydrous milk fat palm stearin, and palm oil: Formation of eutectic crystals
8天前
已完结
Efficient elimination of 3-monochloropropane-1,2-diol fatty acid ester from palm oil via using activated carbon grafted with Tween80
11天前
已完结
Activated carbon co-modified by chitosan and SDS for targeted removal of aflatoxins from fragrant peanut oil
11天前
已完结
Parametric Identification of a Countercurrent Aqueous Hydrolysis Process for the Production of Glycerine under Higher Pressure and Temperature
16天前
已完结
Biscuit baking: A review
1个月前
已完结
Fat replacers in baked products: their impact on rheological properties and final product quality
1个月前
已完结
Deterioration mechanisms and quality improvement methods in frozen dough: An updated review
2个月前
已完结
Physicochemical properties and flavor substances analyses of refined beef tallow with dry fractionation treatment
2个月前
已完结
Insighting the effect of lard-based diacylglycerol on the thermal gelation and rheological properties of myofibrillar protein influenced by soy protein isolate
2个月前
已完结
Rheology of wheat flour dough at mixing
2个月前
已完结
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