Lv12
44 积分 2022-09-23 加入
How does the degree of phosphorylation substitution affect the protective effect of long-chain inulin on the quality deterioration of frozen dough?
5小时前
待确认
Inulin with different degrees of polymerization as a functional ingredient: Evaluation of flour, dough, and steamed bread characteristics during freezing
21小时前
已完结
Influence of gluten and starch granules interactions on dough mixing properties in wheat (Triticum aestivum L.)
22小时前
已完结
Polysaccharides from Lyophyllum decastes reduce obesity by altering gut microbiota and increasing energy expenditure
7天前
已完结
Effects of Konjac glucomannan with different viscosities on the rheological and microstructural properties of dough and the performance of steamed bread
1个月前
已关闭
Abundant fungi adapt to broader environmental gradients than rare fungi in agricultural fields
1个月前
已完结
A global meta-analysis on the effects of organic and inorganic fertilization on grasslands and croplands
1个月前
已完结
Precise virulence inactivation using a CRISPR-associated transposase for combating Enterobacteriaceae gut pathogens
1个月前
已完结
Carbohydrate-active enzymes from Akkermansia muciniphila break down mucin O-glycans to completion
1个月前
已完结
Leuconostoc citreum enhances the colonization ability of Lactiplantibacillus plantarum in the gut by synergistically modifying the intestinal niche
1个月前
已完结
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