Lv51
1080 积分 2025-03-22 加入
Palm oil-based chemically interesterified fat: An alternative to lard regarding application in traditional Chinese táo sū
12天前
已完结
Effects of Lipid Solid Mass Fraction and Non-Lipid Solids on Crystallization Behaviors of Model Fats under High Pressure
21天前
已完结
Effect of Temperature on the Crystalline Form and Fat Crystal Network of Two Model Palm Oil-Based Shortenings During Storage
21天前
已完结
The effects of enzymatic interesterification on the physical-chemical properties of blends of lard and soybean oil
21天前
已完结
Solid liquid phase diagrams of binary fatty acid mixtures—Palmitic/stearic with oleic/linoleic/linolenic acid mixture
21天前
已完结
Physicochemical properties of Dioscorea alata Tainung No. 1 and 2 via different drying methods and application on the frozen tangyuan
3个月前
已完结
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