Lv3
348 积分 2024-10-30 加入
Improved stability of sesame paste by peanut protein-flaxseed gum conjugation
2天前
已完结
Thermal oxidation mechanism of palmitic aicd
2天前
已完结
Characterization of cocoa butter substitutes, milk fat and cocoa butter mixtures
8天前
已完结
Mango Seed Kernel Fat as a Cocoa Butter Substitute Suitable for the Tropics
8天前
已完结
Characterization of lard from different adipose tissues: Physicochemical properties, thermodynamics characteristics and crystallization behaviors
8天前
已完结
Physicochemical, and microbiological characteristics of probiotic dark chocolate bar sweetened with palm sugar and coconut sugar
1个月前
已关闭
The current landscape for diabetes treatment: Preventing diabetes-associated CV risk
1个月前
已完结
Substitution of sucrose with HFCS ‐55 in the formulation of chocolate syrup: Effects on the physicochemical and sensorial properties
1个月前
已完结
Exploring Oligosaccharide Effects on Wheat Starch Gelatinization: Mechanisms and Oligosaccharide Structural Perspectives
1个月前
已完结
Sustainable bioproduction of natural sugar substitutes: Strategies and challenges
1个月前
已完结
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