Lv1
70 积分 2023-09-28 加入
Physical crosslinking effects in α,ω-dihydroxy terminated polybutadienes
4个月前
已完结
The extract obtained by treating wheat bran through superfine grinding combined with enzymatic hydrolysis can improve the quality and functional properties of bread
7个月前
已完结
Resistant starch in high-amylose wheat flour partially withstands harsh thermal processing
7个月前
已完结
Sensory analysis — Selection and training of sensory assessors
9个月前
已关闭
Porous starch granules loaded curcumin and resveratrol modulate starch digestibility of wheat bread: Toward developing novel functional foods
1年前
已完结
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