Lv21
150 积分 2025-05-15 加入
Effect of soy proteins on characteristics of dough and gluten
1小时前
待确认
Revolutionizing cryopreservation: Bio-based cryoprotectants, mechanisms, and advanced applications for sustainable pan-food systems
1个月前
已完结
Effect of soy proteins on characteristics of dough and gluten
1个月前
已完结
Recent advances in mung bean protein: From structure, function to application
1个月前
已完结
Understanding the structural, pasting and digestion properties of starch isolated from frozen wheat dough
2个月前
已完结
Effects of drying techniques on the physicochemical, functional, thermal, structural and rheological properties of mung bean (Vigna radiata) protein isolate powder
3个月前
已完结
Impact of ultrasonication on the physicochemical, structural, thermal and functional properties of Mung bean protein
3个月前
已完结
Modified mung bean protein: Optimization of microwave-assisted phosphorylation and its functional and structural characterizations
3个月前
已完结
Extraction, physicochemical characteristics and functional properties of Mung bean protein
3个月前
已完结
‘TexSprout’ Mungbean
5个月前
已完结
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