Lv5
1110 积分 2023-05-17 加入
Effect of heat treatment of rye flour on rye‐wheat steamed bread quality
9天前
已完结
PRODUCTION AND CHARACTERIZATION OF SPONGE‐DOUGH BREAD USING SCALDED RYE
9天前
已完结
Textural and sensory properties of wheat bread fortified with nettle ( Urtica dioica L.) produced by the scalded flour method
9天前
已完结
Using Cellulose Nanofibers and Its Palm Oil Pickering Emulsion as Fat Substitutes in Emulsified Sausage
4个月前
已完结
Effects of nanocellulose combined with high pressure on the textural, structural, and gel properties of Nemipterus virgatus sausage
4个月前
已完结
Recent Research Progress on the Application of Plant-Based Nanocellulose in the Food Industry
5个月前
已完结
Über die Entstehung der 5-Oxy-anthranilsäure aus Anthranilsäure im tierischen Organismus
6个月前
已完结
Revolutionizing Caffeic Acid Production: Advanced Microbial Metabolic Engineering and Synthetic Biology Approaches
8个月前
已完结
Engineering cofactor supply and recycling to drive phenolic acid biosynthesis in yeast
8个月前
已完结
Biosynthesis and regulatory mechanism of tanshinones and phenolic acids in Salvia miltiorrhiza
8个月前
已完结
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