SciHub
文献互助
期刊查询
一搜即达
科研导航
交流社区
登录
注册
发布
文献
求助
首页
我的求助
捐赠本站
老肥
Lv4
630 积分
2024-02-26 加入
最近求助
最近应助
互助留言
Characterising the sensory quality and volatile aroma profile of clean-label sucrose reduced sponge cakes
10天前
已完结
Maillard reaction products in bread: A novel semi-quantitative method for evaluating melanoidins in bread
10天前
已完结
Modeling the viscoelastic behavior of wheat flour dough prepared from a wide range of formulations
11天前
已完结
Bread characteristics and antioxidant activities of Maillard reaction products of white pan bread containing various sugars
11天前
已完结
Effect of leavening agent on Maillard reaction and the bifidogenic effect of traditional French bread
11天前
已完结
Utilization of butter and oleogel blends in sweet pan bread for saturated fat reduction: Dough rheology and baking performance
12天前
已完结
Novel breads of non-wheat flours
13天前
已完结
Intermediate length amylose increases the crumb hardness of rice flour gluten-free breads
13天前
已完结
The role of dextran and maltosyl-isomalto-oligosaccharides on the structure of bread enriched with surplus bread
14天前
已完结
The gut microbiota in transplant patients
27天前
已完结
没有进行任何应助
感谢,点赞,速度真快
10天前
感谢,点赞,速度真快,帮大忙了
10天前
速度真快,点赞,感谢,帮大忙了
11天前
感谢,点赞,速度真快,帮大忙了
11天前
速度真快,点赞,感谢
11天前
帮大忙了,速度真快,点赞,感谢
12天前
速度真快,点赞,帮大忙了
13天前
速度真快,点赞,帮大忙了
13天前
帮大忙了,速度真快,感谢,点赞
14天前
感谢,点赞,速度真快,帮大忙了
27天前
最近帖子
最近评论
没有发布任何帖子
没有发布任何评论