Lv5
950 积分 2020-10-09 加入
The impact of component interactions on fried flour products: synergistic regulation through dough mixing, resting and frying stages
11小时前
待确认
Unveiling the binding mechanism between egg white proteins and wheat glutens during the dough mixing process
8个月前
已完结
Unveiling the binding mechanism between egg white proteins and wheat glutens during the dough mixing process
8个月前
已完结
Unveiling the binding mechanism between egg white proteins and wheat glutens during the dough mixing process
8个月前
已完结
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