Lv11
40 积分 2026-09-07 加入
Effects of phenolic acid molecular structure on the structural properties of gliadins and glutenins
31分钟前
已完结
Synergistic effects of molecular weight and dosage of wheat bran arabinoxylan on freeze-thawed dough quality: Governing water-ice dynamics
1小时前
已完结
Unraveling the mechanism of frozen dough moisture—protein structure—ice crystal growth interactions at different glutenin/gliadin ratios
1小时前
已完结
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