Showing 1 - 10 results of 10 for search 'FOOD SCIENCE TECHNOLOGY', query time: 0.99s Refine Results
  1. 1
    The physicochemical properties of chitosan prepared by microwave heating
    “...Food Science & Nutrition...”
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    Article
  2. 2
    Improvement of the Quality of Surimi Products with Overdrying Potato Starches
    “...Journal of Food Quality...”
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    Article
  3. 3
    Effect of Calcium on Absorption Properties and Thermal Stability of Milk during Microwave Heating
    “...International Journal of Molecular Sciences...”
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    Article
  4. 4
    Identification of Key Aroma Compounds in Type I Sourdough-Based Chinese Steamed Bread: Application of Untargeted Metabolomics Analysisp
    “...International Journal of Molecular Sciences...”
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    Article
  5. 5
    Microwave-Absorbing Properties of Rice Starch
    “...In the food industry, research into the characteristics of microwave-heated materials has focused...”
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    Article
  6. 6
    Colloidal Gold Probe-Based Immunochromatographic Strip Assay for the Rapid Detection of Microbial Transglutaminase in Frozen Surimi
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    Article
  7. 7
    Instrumental and Sensory Analysis of the Properties of Traditional Chinese Fried Fritters
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    Article
  8. 8
    Quality Enhancement Mechanism of Alkali-Free Chinese Northern Steamed Bread by Sourdough Acidification
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    Article
  9. 9
    Full-time response of starch subjected to microwave heating
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  10. 10
    A Study of the Synergistic Interaction of Konjac Glucomannan/Curdlan Blend Systems under Alkaline Conditions
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    Article
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