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1032 积分 2024-12-10 加入
Hybrid Solvent Retention Capacity (SRC) to predict Australian soft wheat cookie quality
1小时前
待确认
Screen of High-Efficiency Cellulose-Degrading Strains and Effects on Corn Bran Modification: Structural Properties and Adsorption Capacities
22天前
已完结
Comparative study on chemical composition, functional properties of dietary fibers prepared from four China cereal brans
30天前
已完结
Effect of wheat bran dietary fiber on yeast, sourdough and Lactobacillus plantarum fermented dough: insight from gluten protein structure and aggregation behavior
1个月前
已关闭
Self-assembled preparation of wheat germ gliadin and (−)-epigallo-catechin 3-gallate nanoparticles: Structural characterization, formation mechanism and bioactivity
1个月前
已完结
Effect of arabinoxylan amount and molecular structure on the microstructure, physicochemical and delivery properties of casein/arabinoxylan composite hydrogels
2个月前
已完结
Combined use of steam explosion, alkali, and microbial methods improving the yield, structure and properties of soluble dietary fiber from bamboo shoot shells
2个月前
已完结
Alfalfa MsJAZ3A as a key factor in JA signal transduction play negative roles in NaHCO3 tolerance
2个月前
已完结
Effect of steam explosion pretreatment on the fermentation characteristics of polysaccharides from tea residue
2个月前
已完结
Integrated metatranscriptomics and metabolomics reveal microbial succession and flavor formation mechanisms during the spontaneous fermentation of Laotan Suancai
3个月前
已完结
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