Lv5
1458 积分 2025-01-05 加入
Cryoprotective effect of wheat gluten enzymatic hydrolysate on fermentation properties of frozen dough
9小时前
待确认
Gelatinization and retrogradation of starch in foods and its implications for food quality
1个月前
已关闭
Gelatinization and retrogradation of starch in foods and its implications for food quality
1个月前
已关闭
Effect of Storage Time and Temperature on Digestibility, Thermal, and Rheological Properties of Retrograded Rice
1个月前
已完结
Effect of pomegranate peel polysaccharides on gelation properties and freeze-thaw stability of grass carp surimi and mechanism
1个月前
已完结
Polysaccharides as natural enhancers for meat quality, preservation, and protein functionality: A comprehensive review
1个月前
已完结
Modeling the sweetness response using time–intensity data
1个月前
已完结
Promotion and monitor wound healing by anthocyanin enhanced light curing ε-poly-l-lysine hydrogel encapsulated Cu-MOF
2个月前
已完结
Improving beef hamburger quality and fatty acid profiles through dietary manipulation and exploitation of fat depot heterogeneity
2个月前
已完结
Appearance, nutrition, lipid quality, and antioxidant capacity of fresh in-shell and shelled walnuts during cold storage as affected by electron beam irradiation
5个月前
已完结
皖公网安备34019202002308
