Lv7
5000 积分 2021-02-28 加入
The role of starch and saliva in tribology studies and the sensory perception of protein-added yogurts
1个月前
已完结
Training myeloid precursors with fungi, bacteria and chips
5个月前
已完结
In-situ analysis of the water distribution and protein structure of dough during ultrasonic-assisted freezing based on miniature Raman spectroscopy
10个月前
已完结
Role of sulfatase LPMS from Lactiplantibacillus plantarum dy‐1 in releasing bound phenolic acids of barley bran dietary fiber
10个月前
已完结
Similar Bacterial Signatures in Intestinal Tissues, Milk, and Dendritic Cells of Lactating Mice Suggest a Possible Entero-Mammary Pathway
10个月前
已完结
Lactic Acid Bacteria and Fermented Fruits and Vegetables
11个月前
已完结
Microfluidization improved hempseed yogurt's physicochemical and storage properties
11个月前
已完结
Yeast culture promotes albumen quality by improving magnum protein secretion and intestinal microbiota in aged laying hens
1年前
已完结
Polydextrose
1年前
已完结
Effects of Polydextrose on Rheological and Fermentation Properties of Frozen Dough and Quality of Chinese Steamed Bread
1年前
已完结
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