Lv3
340 积分 2023-07-10 加入
Influence of ultrasound-assisted sodium bicarbonate marination on the curing efficiency of chicken breast meat
22天前
已关闭
Influence of salt on lipid oxidation in meat and seafood products: A review
1个月前
已完结
Effect of two types of thermal processing methods on the aroma and taste profiles of three commercial plant-based beef analogues and beef by GC-MS, E-nose, E-tongue, and sensory evaluation
1个月前
已完结
Differentiation of antioxidants in reducing oxidation and improving quality of ready-to-eat roasted shrimp after thermal sterilization
1个月前
已完结
Acetylated adipate of retrograded starch as RS 3/4 type resistant starch
3个月前
已完结
Effect of zein extrusion and starch type on the rheological behavior of gluten-free dough
3个月前
已完结
Physiochemical properties and sensory characteristics of resistant starch enriched cookies
3个月前
已完结
Effect of pregelatinized starch on the characteristics, microstructures, and quality attributes of glutinous rice flour and dumplings
3个月前
已完结
Effect of Octenyl Succinic Anhydride (OSA) Modified Starches on the Rheological Properties of Dough and Characteristic of the Gluten-Free Bread
3个月前
已完结
A Prospective Review on the Research Progress of Citric Acid Modified Starch
3个月前
已完结
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