SciHub
文献互助
期刊查询
一搜即达
科研导航
交流社区
登录
注册
发布
文献
求助
首页
我的求助
捐赠本站
Lynn
Lv1
50 积分
2024-03-23 加入
最近求助
最近应助
互助留言
Wheat Sourdough Breadmaking: A Scoping Review
25天前
已关闭
Impact of Leavening Agents on Flavor Profiles and Microbial Communities in Steamed Bread: A Comparative Analysis of Traditional Chinese Sourdough and Commercial Yeast
25天前
已完结
Bakery yeasts, a new model for studies in ecology and evolution
27天前
已完结
Potential of three different lactic acid Bacteria to use as starter culture for production of type II sourdough breadmaking
28天前
已完结
Sourdough starter culture microbiomes influence physical and chemical properties of wheat bread
29天前
已完结
Behavioral Changes in Glutenin Macropolymer Fermented by Lactobacillus plantarum LB-1 to Promote the Rheological and Gas Production Properties of Dough
30天前
已完结
Effects of Wheat Flour Substitution with High‐Amylose Corn Flour on the Quality of Dough and Chinese Steamed Bread
30天前
已完结
Suitability of Lactobacillus plantarum SPC-SNU 72-2 as a Probiotic Starter for Sourdough Fermentation
1个月前
已完结
Sourdough Technology-A Traditional Way for Wholesome Foods: A Review
1个月前
已完结
Comparison of the effect of exopolysaccharide‐producing lactic acid bacteria from sourdough on dough characteristics and steamed bread quality
1个月前
已完结
没有进行任何应助
感谢,点赞,速度真快,帮大忙了
25天前
感谢,点赞,速度真快,帮大忙了
27天前
速度真快,帮大忙了
28天前
感谢,点赞,速度真快,帮大忙了
29天前
帮大忙了,感谢,点赞
29天前
感谢,点赞,速度真快,帮大忙了
30天前
感谢,点赞,速度真快,帮大忙了
1个月前
感谢,点赞,速度真快,帮大忙了
1个月前
感谢,点赞,速度真快,帮大忙了
1个月前
感谢,点赞,速度真快,帮大忙了
1个月前
最近帖子
最近评论
没有发布任何帖子
没有发布任何评论