Lv11
80 积分 2026-05-12 加入
Comparison of synergistic interactions of yellow mustard gum with locust bean gum or κ-carrageenan
3个月前
已完结
Insight into the structural and immunomodulatory relationships of polysaccharides from Dendrobium officinale-an in vivo study
3个月前
已完结
Synergism between yellow mustard gum and κ-carrageenan studied by structural and rheological methods
3个月前
已完结
Unveiling the breadmaking transformation: Structural and functional insights into Arabinoxylan
3个月前
已完结
The impact of different hydrocolloids on gluten-free bazlama bread quality
3个月前
已完结
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