Lv11
38 积分 2025-09-23 加入
Potentially texture-modified food for dysphagia: Gelling, rheological, and water fixation properties of rice starch–soybean protein composite gels in various ratios
54分钟前
已完结
Effect of rice protein on the gelatinization and retrogradation properties of rice starch
1小时前
已完结
The pH-driven binding mechanism of rice glutelin-dipotassium glycyrrhizinate and its effects on protein solubility and aggregation behavior
1天前
已完结
皖公网安备34019202002308
