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18 积分 2023-12-17 加入
Cream Cheese and Related Products Chapter 8
2天前
已完结
Formation of pH-responsive hydrogel beads and their gel properties: Soybean protein nanofibers and sodium alginate
1个月前
已完结
Fabrication of high strength cold-set sodium alginate/whey protein nanofiber double network hydrogels and their interaction with curcumin
1个月前
已完结
Rheological, Textural, and Sensory Characteristics of Low‐Fat Mayonnaise: Impacts of Citrus Fiber as a Fat Substitute
2个月前
已完结
Applications of multi-omics techniques to unravel the fermentation process and the flavor formation mechanism in fermented foods
2个月前
已完结
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