Lv5
1060 积分 2025-09-26 加入
Gels as fat replacers in bakery products: a review
8小时前
已完结
Recent advance in technological innovations of sugar-reduced products
8小时前
已完结
The role of emotions in food consumption choice: Systematic review and directions for future studies
6天前
已完结
Effect of tasting and flavour on chocolate-evoked emotions by consumers
6天前
已完结
Lowering added sugar and increasing fibre in croissants using short-chain fructooligosaccharides (sc-FOS)
14天前
已完结
Roles of k-carrageenan, locust bean gum, and transglutaminase on textural and rheological characteristics of plant-based fishball analogues
1个月前
已完结
Improving future fish consumption: A case study on developing fish products for preschool children
1个月前
已完结
Improving gel properties of low-salt silver carp surimi through single-mode microwave-assisted processing
1个月前
已完结
“Cuckoo in the nest”: L-arginine promoted the migration of Na+ to ameliorate the gel quality of low salt fish balls
1个月前
已完结
中华优秀传统文化的化学学科解读——《天工开物》中初中化学相关知识
5天前
已采纳
临床试验及有关管理问题
6天前
已采纳
胰腺副神经节瘤1例
6天前
已驳回
基于输入输出信号量化的航天器姿态跟踪控制方法研究
6天前
已采纳
光学显微镜观察法与扫描电子显微镜观察法的分析与比较
6天前
已采纳
基于干扰观测的挠性航天器姿态控制方法研究
6天前
已采纳
考虑空气阻力的斜抛运动
6天前
已采纳
基于灰狼算法的自动化立体仓库货位分配优化研究
6天前
已采纳
石墨烯气凝胶负载Ag/TiO2超疏水抗菌棉织物的性能研究
9天前
已采纳
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