拒绝
发表于 2025-3-23 11:04:53
Book 2021s of food safety, the European Food Safety Association’s definition of “novel foods,” and the position of traditional foods in the Mediterranean food industry. This wide-ranging text thus serves members of both the scientific and industrial community seeking better coverage of global cereal product trends..
Deduct
发表于 2025-3-23 16:51:32
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aerial
发表于 2025-3-23 19:32:17
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glans-penis
发表于 2025-3-24 01:55:37
Italian Dried Pasta: Conventional and Innovative Ingredients and Processing, kind of pasta in Italy. Starting from these points, this chapter will primarily focus on the evolution of both processing and formulation of the dried pasta, with special emphasis on the use of unconventional ingredients that may enhance healthfulness and functionality of the final product.
foreign
发表于 2025-3-24 03:52:04
Cereals and Pulses: A Duet of the Mediterranean Diet for a Healthier Future,D; (2) focusing on the importance, composition and health benefits of pulses and cereals in the MD; (3) addressing the applications of cereal-legume based composites in culinary applications; and (4) discussing the challenges and opportunities of cereal/pulse blends for designing new products.
albuminuria
发表于 2025-3-24 07:21:45
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使习惯于
发表于 2025-3-24 12:24:49
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制度
发表于 2025-3-24 17:31:50
Rice: A Versatile Food at the Heart of the Mediterranean Diet,singly sought after as an ingredient of various food formulations, including gluten-free products (i.e., pasta, bread and bakery products) and other products that are now widespread in Mediterranean countries, such as couscous, breakfast cereals, extruded products and baby foods.
伪造者
发表于 2025-3-24 21:04:43
Gluten-Free Breadmaking: Facts, Issues, and Future,nefits of GF bread as well as sensory and texture attributes of bread. Sourdough biotechnology and novel technologies are potential approaches to address the need for GF bread processing system. This chapter summarizes the issues associated with health, GF ingredients for breadmaking process, and te
Additive
发表于 2025-3-25 00:34:29
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