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亲爱的研友该休息了!由于当前在线用户较少,发布求助请尽量完整地填写文献信息,科研通机器人24小时在线,伴您度过漫漫科研夜!身体可是革命的本钱,早点休息,好梦!
酷炫雁梅
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600 积分
2025-06-05 加入
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3天前
求助中
The effect of inulin as a fat replacer on the quality of set‐type low‐fat yogurt manufacture
3天前
已完结
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4天前
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Improved thermal gelation of oat protein with the formation of controlled phase-separated networks using dextrin and carrageenan polysaccharides
11天前
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Enrichment of yoghurt with oat protein fractions: Structure formation, textural properties and sensory evaluation
13天前
已关闭
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Effects of partial hydrolysis on structure and gelling properties of oat globular proteins
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