Lv1
50 积分 2023-12-02 加入
Effects of different physical technology on compositions and characteristics of bean dregs
2天前
已完结
Optimization of Twin-Screw Extrusion Process to Produce Okara-Maize Snack Foods Using Response Surface Methodology
2天前
已关闭
Effects of twin-screw extrusion on soluble dietary fibre and physicochemical properties of soybean residue
28天前
已完结
Effect of particle size reduction on physicochemical properties of ashgourd (Benincasa hispida) and radish (Raphanus sativus) fibres
1个月前
已完结
Quality assessment of dried okara as a source of production of gluten‐free flour
1个月前
已完结
Extrusion cooking of a maize/soybean mixture: Factors affecting expanded product characteristics and flour dispersion viscosity
2个月前
已完结
Physicochemical and antioxidant properties of extruded cornmeal with natural cocoa powder
2个月前
已完结
Effects of carrot pomace powder and a mixture of pectin and xanthan on the quality of gluten‐free batter and cakes
4个月前
已完结
Effects of carrot pomace powder and a mixture of pectin and xanthan on the quality of gluten‐free batter and cakes
4个月前
已完结
Ingredient Functionality During Foam‐Type Cake Making: A Review
4个月前
已完结
皖公网安备34019202002308
