Lv5
960 积分 2020-10-09 加入
Altered starch composition and improved bread quality in novel wheat mutant reveal key transcriptional regulators
4个月前
已完结
The impact of component interactions on fried flour products: synergistic regulation through dough mixing, resting and frying stages
4个月前
已完结
Unveiling the binding mechanism between egg white proteins and wheat glutens during the dough mixing process
1年前
已完结
Unveiling the binding mechanism between egg white proteins and wheat glutens during the dough mixing process
1年前
已完结
Unveiling the binding mechanism between egg white proteins and wheat glutens during the dough mixing process
1年前
已完结
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