Bookmark (0)
Please login to bookmark
Close
Publication date: Available online 12 August 2025
Source: Innovative Food Science & Emerging Technologies
Author(s): Ewa Pejcz, Alona Tiupova, Sabina Lachowicz-Wiśniewska, Rafal Wiśniewski, Agata Wojciechowicz-Budzisz, Joanna Harasym
Publication date: Available online 12 August 2025Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Ewa Pejcz, Alona Tiupova, Sabina Lachowicz-Wiśniewska, Rafal Wiśniewski, Agata Wojciechowicz-Budzisz, Joanna Harasym Read More
Related posts:
Combined wet milling and enzymatic refining of bamboo shoot suspensions: Microstructure, stability, and rheological properties
Characterization of liposomes containing Ascorbyl-6-O-conjugated linoleate: Perspective on phase transition and release behavior
Generation of pH-responsive starch and alginate-pectin hydrogels using coaxial 3D food printing: The release of methylene blue
Ohmic heating-assisted synthesis of chlorophyll-sensitized TiO2 for enhanced visible light-driven photocatalytic antimicrobial activity
Optimizing crispness and nutrient retention in carrot snacks: Multi-stage drying via microwave-infrared and negative pressure puffing with moisture-dependent transition
Process-function assessment of Pleurotus and Auricularia powders as wheat flour substitutes