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王巧梅
Lv6
2910 积分
2023-07-04 加入
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Preparation and characterization of type 3 resistant starch by ultrasound-assisted autoclave gelatinization and its effect on steamed bread quality
2个月前
已完结
Effect of ingredients on the quality of gluten-free steamed bread based on potato flour
2个月前
已完结
Analysis of the effect of rolling speed on the texture properties of noodle dough from water-solid interaction, development of gluten network, and bubble distribution
5个月前
已完结
Analysis of the effect of rolling speed on the texture properties of noodle dough from water-solid interaction, development of gluten network, and bubble distribution
5个月前
已关闭
Analysis of the effect of rolling speed on the texture properties of noodle dough from water-solid interaction, development of gluten network, and bubble distribution
5个月前
已关闭
Carbohydrate complexity limits microbial growth and reduces the sensitivity of human gut communities to perturbations
6个月前
已完结
Comparative Transcriptome Analysis Revealing the Enhanced Volatiles of Cofermentation of Yeast and Lactic Acid Bacteria on Whole Wheat Steamed Bread Dough
6个月前
已完结
Impact of exopolysaccharides-producing lactic acid bacteria on the chemical, rheological properties of buckwheat sourdough and the quality of buckwheat bread
7个月前
已完结
Arabinoxylan supplemented bread: From extraction of fibers to effect of baking, digestion, and fermentation
7个月前
已完结
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5个月前
点赞,感谢,速度真快,帮大忙了,么么哒
6个月前
感谢,感谢,点赞,速度真快,帮大忙了,么么哒
7个月前
感谢,点赞,速度真快,帮大忙了,么么哒
7个月前
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