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北风
Lv4
680 积分
2023-06-20 加入
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Removal of orange G dye by Aspergillus niger and its effect on organic acid production
12天前
已完结
Gibberellic Acid Production from Corn Cob Residues via Fermentation with Aspergillus niger
12天前
已完结
Influence of hydrocolloids on dough handling and technological properties of gluten-free breads
16天前
已完结
Fermentation of grapefruit peel by an efficient cellulose-degrading strain, (Penicillium YZ-1): Modification, structure and functional properties of soluble dietary fiber
27天前
已完结
Potato Flour, Oat Bran, and Inulin as Functional Ingredients in Gluten-Free Biscuits: Glycemic Index Reduction and Physicochemical Characterization Improvement
1个月前
已完结
Nutritional, physical and sensory characteristics of gluten-free biscuits incorporated with a novel resistant starch ingredient
1个月前
已完结
Development and optimization of gluten‐free biscuits with carob flour and dry apple pomace
1个月前
已完结
Development of gluten-free cookie using composite flour from corn and lentil flours: Study by response surface methodology
1个月前
已完结
The effect of dietary fibers on the viscoelastic properties of the gluten-free cookie dough
1个月前
已完结
Designing Nutritious and Sustainable Biscuits Using Upcycled Fibre-Rich Ingredients Obtained by Hot Air - Microwave Drying of Orange by-Products
1个月前
已完结
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速度真快
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速度真快
10个月前
速度真快,速度真快
11个月前
帮大忙了,速度真快,点赞,感谢
11个月前
帮大忙了
11个月前
速度真快,帮大忙了
11个月前
速度真快,帮大忙了
11个月前
速度真快,帮大忙了
11个月前
速度真快,感谢
11个月前
非常感谢帮助
11个月前
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