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- [21] Natural deep eutectic solvents (NADES) based on citric acid and sucrose as a potential green technology: a comprehensive study of water inclusion and its effect on thermal, physical and rheological properties INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2019, 54 (03): : 898 - 907
- [22] Effects of red rice flour addition on the rheological, textural, sensory and bioactive properties of wheat flour-based pan breads INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2023, 58 (01): : 473 - 481