Lv72
4310 积分 2021-02-28 加入
Lactic Acid Bacteria and Fermented Fruits and Vegetables
13天前
已完结
Microfluidization improved hempseed yogurt's physicochemical and storage properties
18天前
已完结
Yeast culture promotes albumen quality by improving magnum protein secretion and intestinal microbiota in aged laying hens
27天前
已完结
Polydextrose
1个月前
已完结
Effects of Polydextrose on Rheological and Fermentation Properties of Frozen Dough and Quality of Chinese Steamed Bread
1个月前
已完结
Physicochemical characterization of wheat starch and variation of fatty acid composition in deep‐fried dough sticks with different treatments
1个月前
已完结
Sugar-free breadmaking using multi enzymes reactions
2个月前
已完结
Preparation and Evaluation of Quality of Fish Burger from Sea Bass (Centropristis striata)
2个月前
已完结
Impact of surfactin on the physicochemical properties of dough and quality of corresponding steamed bread
2个月前
已完结
Effect of subfreezing storage on the qualities of dough and bread containing pea protein
2个月前
已完结
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