Modelling the structure – property relationship in baked and extruded cereal foods and its influence on sensory perception

Authors: Tianhao Xiong, Idris K. Mohammed, Wei Fan et al.
Publication: Journal of Food Engineering
Published: Jan 1, 2027
Source: Crossref
Back to Search View Original Cite This Article

Related Articles

Fish assemblage composition and structure in a pampean stream with contrasting land uses.

Andrea Bertora, Fabián Grosman et al. - Jan 2108

Read More
Education and Social Structure in a Restructuring Economy: Vietnam as Case Study

Unknown - Jan 2106

Read More
The crossed-product structure of C*-algebras arising from topological dynamical systems

Cynthia Farthing, Nura Patani et al. - Jul 2103

Read More
Structure determination of five trace chemical constituents from roots of Linum usitatissimum

SUN Jianlong - Jan 2100

Read More
Study on transmission rate and quantitative structure-property relationships of alkaloids and iridoid compounds on UF membranes with MWCOS of 1 000

DONG Jie - Jan 2100

Read More
Journal Ideas PyMinds Charcha More
PORE

About

About Us

Resources

Help Center Research Guides Citescore

Legal

Terms of Service Privacy Policy Cookie Policy Accessibility

Connect

Contact Us
© 2026 PORE. Content available under CC BY-NC 4.0