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亲爱的研友该休息了!由于当前在线用户较少,发布求助请尽量完整的填写文献信息,科研通机器人24小时在线,伴您度过漫漫科研夜!身体可是革命的本钱,早点休息,好梦!
彩色一兰
Lv1
50 积分
2024-05-09 加入
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Addition of enzymes to improve sensory quality of composite wheat–cassava bread
18天前
已完结
Influence of amyloglucosidase, glucose oxidase, and transglutaminase on the technological quality of gluten‐free bread
18天前
已完结
Use of alpha-amylase and amyloglucosidase combinations to minimize the bread quality problems caused by high levels of damaged starch
20天前
已完结
Individual and combined effects of α‐amylase, xylanase, and cellulase on the breadmaking and nutritional properties of steamed bun enriched in wheat bran
20天前
已完结
Optimizing techno-functionality of germinated whole wheat flour steamed bread via glucose oxidase (Gox) and pentosanase (Pn) enzyme innovation
21天前
已完结
Comparison of the effect of exopolysaccharide‐producing lactic acid bacteria from sourdough on dough characteristics and steamed bread quality
21天前
已完结
Changes in wheat protein digestibility and allergenicity: Role of Pediococcus acidilactici XZ31 and yeast during dough fermentation
21天前
已完结
Effects of the coculture of Pediococcus pentosaceus and Saccharomyces cerevisiae with different leavening ability on the quality and volatile organic compounds of Chinese steamed bread
22天前
已完结
没有进行任何应助
感谢
18天前
感谢,速度真快
18天前
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20天前
感谢,速度真快
20天前
感谢,帮大忙了
21天前
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21天前
感谢
21天前
感谢
21天前
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