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2022-10-09 加入
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Advanced food packaging systems for space exploration missions
24天前
已完结
Lipid oxidation in foods and its implications on proteins
3个月前
已完结
Impact of Ferment Processing Parameters on the Quality of White Pan Bread
3个月前
已完结
A novel α-amylase-lipase formulation as anti-staling agent in durum wheat bread
4个月前
已完结
The effects of emulsifiers on quality and staling characteristics of gluten-free bread containing fermented buckwheat, quinoa, and amaranth
7个月前
已完结
Flavor changes of bread made from domestic wheat by the addition of high -ash flour streams
7个月前
已关闭
GC*GC-ToF-MS combined with multivariate statistical methods to explore the effects of L. paracasei fermentation on bread flavor characteristics
7个月前
已完结
Nixtamalization of durum wheat and the effect on protein secondary structure, gliadins, dough, and breadmaking quality
7个月前
已完结
Sensory attributes of wheat bread: a review of influential factors
7个月前
已完结
Effects of sodium alginate and locust bean gum on dough rheology and microstructures, and bread quality
7个月前
已完结
没有进行任何应助
速度好快 真好真好
4个月前
好快啊
7个月前
很准确
7个月前
很准确的参考文献
7个月前
很正确
7个月前
谢谢
7个月前
谢谢
7个月前
文章不对
9个月前
谢谢
11个月前
谢谢
1年前
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