Lv12
70 积分 2025-12-09 加入
Wheat starch granules in frozen dough: Quality deterioration and improvement strategies
1天前
已完结
Molecular Lubrication Synergized with lonic-CovalentInterlocking Network: Toward Anti-Freezing Elastomers withIce-Adhesion Resistance and Retarded lce Nucleation
3个月前
已完结
Starch Retrogradation: A Comprehensive Review
5个月前
已完结
Designing an enzymatic glycosidic bond rearrangement of corn starch to improve its freeze-thaw stability for tailored application in crystal dumpling wrappers
7个月前
已完结
皖公网安备34019202002308
