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66 积分 2025-09-25 加入
Sodium Dodecyl Sulfate-Polyacrylamide Gel Electrophoresis of Proteins
1个月前
已完结
Determination of soluble wheat protein fractions using the Bradford assay
1个月前
已完结
Ethyl cellulose/hydroxypropyl methyl cellulose‐based oleogel shortening: Effect on batter rheology and physical properties of sponge cake
2个月前
已完结
Effects of Egg on Cake Batter Rheology and Sponge Cake Texture
2个月前
已完结
Aqueous ozone effects on wheat gluten: Yield, structure, and rheology
3个月前
已完结
Effect of gaseous ozone treatment on the microbial and physicochemical properties of buckwheat-based composite flour and shelf-life extension of fresh noodles
4个月前
已完结
Evaluation the quality characteristics of wheat flour and shelf-life of fresh noodles as affected by ozone treatment
4个月前
已完结
Determination of carbonyl content in oxidatively modified proteins
4个月前
已完结
Multifactorial Analysis of Quality Characteristics and Digestive Properties of Wheat Noodles and Current Status of Noodle Quality Modeling: A Review
4个月前
已完结
Ozonation of drinking water: Part I. Oxidation kinetics and product formation
5个月前
已完结
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