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70 积分 2023-12-02 加入
Application of Soy, Corn, and Bean By-products in the Gluten-free Baking Process: A Review
6天前
已完结
Improvement of okara noodle quality by modifying the soluble/insoluble dietary fibre ratio
1个月前
已完结
Dietary fiber extraction from citrus peel pomace: Yield optimization and evaluation of its functionality, rheological behavior, and microstructure properties
1个月前
已完结
Optimization of Twin-Screw Extrusion Process to Produce Okara-Maize Snack Foods Using Response Surface Methodology
1个月前
已完结
Physicochemical evaluation of corn extrudates containing varying buckwheat flour levels prepared at various extrusion temperatures
3个月前
已完结
Physicochemical evaluation of corn extrudates containing varying buckwheat flour levels prepared at various extrusion temperatures
3个月前
已完结
Effect of banana flour, screw speed and temperature on extrusion behaviour of corn extrudates
3个月前
已完结
Effects of different physical technology on compositions and characteristics of bean dregs
4个月前
已完结
Optimization of Twin-Screw Extrusion Process to Produce Okara-Maize Snack Foods Using Response Surface Methodology
4个月前
已关闭
Effects of twin-screw extrusion on soluble dietary fibre and physicochemical properties of soybean residue
5个月前
已完结
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