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wili小云朵
Lv5
850 积分
2022-09-12 加入
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A novel starch from lotus (Nelumbo nucifera) seeds: Composition, structure, properties and modifications
1个月前
已完结
Physicochemical properties and molecular structure of lotus seed starch
1个月前
已完结
Improvement in Freeze‐Thaw Stability of Rice Starch by Soybean Protein Hydrolysates‐Xanthan Gum Blends and its Mechanism
2个月前
已完结
Collagen hydrolysates improve the efficiency of sodium alginate-encapsulated tea polyphenols in beads and the storage stability after commercial sterilization
2个月前
已完结
The alleviative effect of curdlan on the quality deterioration of konjac glucomannan thermo-irreversible gels after commercial sterilization at 121 °C
2个月前
已完结
Anthocyanin‐fortified konjac glucomannan/sodium alginate composite edible boba: characteristics of texture, microstructure, in vitro release behaviour and antioxidant capacity
2个月前
已完结
Freeze-thaw stability of Pickering emulsion stabilized by modified soy protein particles and its application in plant-based ice cream
4个月前
已完结
Effect of the double heating cycle on the thermal gelling properties of vicilin fractions from soy, mung bean, red bean and their mixture with soy glycinin
4个月前
已完结
Influence of calcium sulfate incorporated with gluconolactone coagulant on the quality of whole soybean flour tofu
6个月前
已完结
Insights into network rearrangement of konjac glucomannan gel induced by post-gelation soaking
7个月前
已完结
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内容缺失原文章中所有图片
2个月前
我下载打开后发现PDF中缺失文章所有的图片
2个月前
内容缺失所有应有的图片
2个月前
这份PDF我下载后里面没有图片
2个月前
感谢,速度真快
4个月前
感谢
4个月前
感谢
6个月前
感谢,速度真快
7个月前
谢谢!
1年前
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