Lv2
138 积分 2024-11-22 加入
Impact of a thermal treatment at different pH on the adsorption behaviour of untreated and enzyme-modified egg yolk at the oil–water interface
4个月前
已关闭
Functionality of ovalbumin during Chinese steamed bread-making processing
4个月前
已完结
Effects of egg powder on the structure of highland barley dough and the quality of highland barley bread
5个月前
已完结
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