Lv4
440 积分 2024-09-25 加入
Structural characterisation and rheological properties of a polysaccharide from sesame leaves
10小时前
已完结
Development of an improved selective medium for the detection of Shigella spp
1个月前
已完结
Integrated miRNA–mRNA analysis reveals candidate miRNA family regulating arbuscular mycorrhizal symbiosis of Poncirus trifoliata
1个月前
已完结
Identifying citrus CBL and CIPK gene families and their expressions in response to drought and arbuscular mycorrhizal fungi colonization
1个月前
已关闭
Phase Separation of MAGI2-Mediated Complex Underlies Formation of Slit Diaphragm Complex in Glomerular Filtration Barrier
3个月前
已完结
The effect of γ-[Glu](1≤n≤5)-Gln on the physicochemical characteristics of frozen dough and the quality of baked bread
8个月前
已完结
Combined effects of inulin, pectin and guar gum on the quality and stability of partially baked frozen bread
8个月前
已完结
Effects of xanthan and galactomannan on the freeze/thaw properties of starch gels
8个月前
已完结
Effects of hydrophilic hydrocolloids on dough and bread performance of samples made from frozen doughs
8个月前
已完结
Influence of guar gum on the baking quality of gluten‐free cheese bread made using frozen and chilled dough
8个月前
已完结
皖公网安备34019202002308
