Lv2
140 积分 2025-07-09 加入
Adlay starch-gluten composite gel: Effects of adlay starch on rheological and structural properties of gluten gel to molecular and physico-chemical characteristics
4个月前
已完结
Effects of direct addition of curdlan on the gelling characteristics of thermally induced soy protein isolate gels
4个月前
已完结
Reinforced swallowing and anti-digestive performance of lotus root starch-whey isolate protein gel via weakening effect of xanthan gum
4个月前
已完结
Effects of direct addition of curdlan on the gelling characteristics of thermally induced soy protein isolate gels
8个月前
已完结
皖公网安备34019202002308
