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Influence of different baking temperatures of red kojic rice on the physicochemical properties, antioxidant capacity, and functional components of red starter wine.
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- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 5, p. 3027, doi. 10.1002/jsfa.13194
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- Article
Quality, Thermo-Rheology, and Microstructure Characteristics of Cubic Fat Substituted Pork Patties with Composite Emulsion Gel Composed of Konjac Glucomannan and Soy Protein Isolate.
- Published in:
- Gels (2310-2861), 2024, v. 10, n. 2, p. 111, doi. 10.3390/gels10020111
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- Publication type:
- Article