Lv2
146 积分 2025-11-26 加入
Physical modification of gluten-free flours by ultrasound treatments. Application to the development of new products suitable for the celiac population
10小时前
已完结
Konjac glucomannan : interactions between milk and starches and applications in dairy products
10小时前
求助中
Effects of freezing rate and fluctuating storage temperature on quality of frozen bread dough and applications of artificial neural network for quality prediction
11小时前
求助中
Bushen Qiangjin capsule inhibits the Wnt/α-catenin pathway to ameliorate papain-induced knee osteoarthritis in rat
25天前
已完结
Extraction of Oat (Avena sativa L.) Antifreeze Proteins and Evaluation of Their Effects on Frozen Dough and Steamed Bread
1个月前
已完结
Shelf life extension of wheat bread by alhydwan flour and Carboxymethylcellulose and improvement of their quality characteristics, dough rheological and microstructure
1个月前
已完结
Metabolomics analysis and membrane damage measurement reveal the antibacterial mechanism of lipoic acid against Yersinia enterocolitica
1个月前
已完结
Comparison of three different methods for trehalose determination in yeast extracts
1个月前
已完结
Antibacterial activity and mechanism of chitosan with ultra high molecular weight
1个月前
已完结
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