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江山月明
Lv1
20 积分
2024-04-02 加入
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Ultrasonic degradation kinetics and rheological profiles of a food polysaccharide (konjac glucomannan) in water
1天前
已完结
Production, characterization, and prebiotic activity of oligosaccharides from konjac glucomannan by Bacillus amyloliquefaciens WX-1
1天前
已完结
Enhanced konjac glucomannan hydrolysis by lytic polysaccharide monooxygenases and generating prebiotic oligosaccharides
1天前
已完结
Modifying the dough mixing behavior, protein & starch digestibility and antinutritional profile of minor millets by sprouting
5天前
已完结
In vitro protein digestibility of RuBisCO-enriched wheat dough: a comparative study with pea and gluten proteins
5天前
已完结
Effect of synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae on thermal properties of wheat bran dietary fiber-wheat starch system
12天前
已完结
Effect of the starch structure fermented by Lactobacillus plantarum LB-1 and yeast on rheological and thermomechanical characteristics of dough
12天前
已完结
Dynamic characteristics of dough during the fermentation process of Chinese steamed bread
12天前
已完结
Effects of water content and resting on rheology and the gluten network formation of Chinese traditional handmade hollow dried noodle dough
19天前
已完结
Effect of curdlan on the quality of frozen-cooked noodles during frozen storage
27天前
已完结
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