Lv4
426 积分 2025-01-16 加入
Preprocessing methods for near‐infrared spectrum calibration
7小时前
待确认
Impact of the incorporation of soybean processing by-products (okara) on the physicochemical properties o
2个月前
已完结
Gelation mechanism of high soluble dietary fiber okara-egg tofu induced by combined treatment of steam explosion and enzymatic hydrolysis
6个月前
已完结
The effect of adding NaCl on thermal aggregation and gelation of soy protein isolate
8个月前
已完结
Impact of the incorporation of soybean processing by-products (okara) on the physicochemical properties of carrageenan-based soybean-tofu
9个月前
已关闭
Volatile compounds of freeze-dried sour cherry puree affected by the addition of sugars
10个月前
已完结
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