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甜柠檬
Lv4
570 积分
2020-11-02 加入
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Structure of rice starch granules in nanometre scale as revealed by atomic force microscopy
10天前
已完结
Highly conductive hydrogel sensors driven by amylose with freezing and dehydration resistances
13天前
已完结
Recrystallization Kinetics and Glass Transition of Rice Starch Gel System
2个月前
已完结
A combined action of amylose and amylopectin fine molecular structures in determining the starch pasting and retrogradation property
2个月前
已完结
A comprehensive review of the factors influencing the formation of retrograded starch
2个月前
已完结
Manipulating raw noodle crystallinity to control the hardness of cooked noodle
2个月前
已完结
A common misuse of multiple comparison procedures in data analysis
3个月前
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[Evaluating the significance of differences between variants]
3个月前
已关闭
The Application of Glass Transition Temperature in the Frying of Starchy Foods: A Review
3个月前
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Insight into the effect of fatty acid composition on the texture of French fries
3个月前
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