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李呀
Lv1
40 积分
2024-01-08 加入
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Structural modifications to water-soluble wheat bran arabinoxylan through milling and extrusion
6天前
已完结
Effects of dietary fiber on human health
13天前
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Molecular forces governing protein-protein interaction: Structure-function relationship of complexes protein in the food industry
1个月前
已完结
Role of the Gut Microbiota and Their Metabolites in Modulating the Cholesterol-Lowering Effects of Citrus Pectin Oligosaccharides in C57BL/6 Mice
2个月前
已完结
Gas Cell Stabilisation and Gas Retention in Wheat Bread Dough
2个月前
已完结
Multi-scale investigation of the heat-induced transformation of starch in model dough and starch systems
3个月前
已完结
Improvement in the quality of frozen dough for fried flour products by electrostatic field‐assisted freezing
4个月前
已完结
Application of magnetic field for improving the frozen deterioration of wheat dough
4个月前
已完结
Influence of magnetic field on gluten aggregation behavior and quality characteristics of dough enriched with potato pulp
4个月前
已完结
Effect of static magnetic field on the quality of frozen bread dough
4个月前
已完结
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