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20 积分
2023-09-28 加入
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Comparative study on bread quality and starch digestibility of normal and waxy wheat (Triticum aestivum L.) modified by maltohexaose producing α-amylases
14天前
已完结
Inhibition of normal and waxy corn starch retrogradation by sodium borohydride
14天前
已完结
Potato starch modified by Streptococcus thermophilus GtfB enzyme has low viscoelastic and slowly digestible properties
15天前
已完结
Structural factors governing starch digestion and glycemic responses and how they can be modified by enzymatic approaches: A review and a guide
15天前
已完结
Directed Mutation of Two Key Amino Acid Residues Alters the Product Structure of the New 4,6-α-Glucanotransferase from Bacillus sporothermodurans
24天前
已完结
The effect of additives combination on rheological properties of dough and quality of bread with Agaricus bisporus powder
24天前
已完结
Biosynthesis and industrial applications of α-amylase: a review
25天前
已完结
Structural factors governing starch digestion and glycemic responses and how they can be modified by enzymatic approaches: A review and a guide
25天前
已完结
Characterization of a new 4,6-α-glucanotransferase from Limosilactobacillus fermentum NCC 3057 with ability of synthesizing low molecular mass isomalto-/maltopolysaccharide
25天前
已完结
Addition of 1, 4-α-glucan branching enzyme during the preparation of raw dough reduces the retrogradation and increases the slowly digestible fraction of starch in cooked noodles
25天前
已完结
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