严厉批评
发表于 2025-3-25 05:57:49
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指派
发表于 2025-3-25 07:35:16
Natalia Hernández-Sánchez,Guillermo P. Moreda,Ana Herre-ro-Langreo,Ángela Melado-Herreros
破布
发表于 2025-3-25 14:20:14
Imaging Technologies and Data Processing for Food Engineers
Malaise
发表于 2025-3-25 16:36:15
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PUT
发表于 2025-3-25 21:34:59
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使腐烂
发表于 2025-3-26 02:16:29
Kinetics of Bubble Growth in Bread Dough and Crust Formation, bread microstructure, the kinetics of bubble growth, and factors affecting the evolution of the cellular structure in the crumb and the crust. The speed at which structural transitions occur during baking presents significant challenges to understanding how such transitions affect bread quality. Th
幻影
发表于 2025-3-26 05:29:40
Microstructure of Gluten-Free Baked Products,stic properties of dough/batter, volume, texture, and sensory analysis of gluten-free baked products. Examination of the microstructure of gluten-free products that defines crumb appearance is helpful to provide deeper information about many of the quality attributes of baked products from the knowl
thyroid-hormone
发表于 2025-3-26 08:35:26
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吞下
发表于 2025-3-26 15:25:41
Assessment of Internal and External Quality of Fruits and Vegetables,nces in the atomic number, density and thickness of the internal structures and tissues, revealing morphological and structural aspects. For the magnetic resonance imaging, the image contrast can be weighted in several resonance parameters, which broadens the field of applications. Therefore, in add
纬线
发表于 2025-3-26 16:56:48
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