Lv455
462 积分 2026-05-19 加入
薯类湿粉条保鲜及品质改良机理研究
7天前
已完结
面筋蛋白组分对无矾甘薯粉条耐水煮性影响的研究及其产品开发
7天前
已完结
燕麦红薯粉条的研制及品质分析
7天前
已完结
高韧性红薯鲜湿粉条的研制及其品质调控研究
7天前
已完结
鲜湿面加工品质及表面粘性的研究
7天前
已完结
影响面条黏性工艺因素的研究
7天前
已完结
Interactions between soluble soybean polysaccharide and starch during the gelatinization and retrogradation: Effects of selected starch varieties
15天前
已完结
Lecithin enhances the complexation between pea starch and fatty acids in aqueous system, and affects the starch’s structure and enzymatic hydrolysis
15天前
已完结
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