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10 积分 2025-06-23 加入
Effect of fat aggregate size and percentage on the melting properties of ice cream
6小时前
待确认
Corn cob hemicelluloses as stabilizer for ice recrystallization inhibition in ice cream
6小时前
已完结
From fat crystals to creamy texture: Unraveling the role of fatty acid composition in ice cream stability and quality
6小时前
已完结
Impact of high-soluble modified wheat gluten as an emulsifier on the structure and quality of ice cream
6小时前
已完结
Impact of Pt Incorporation on the Thermal Stability of Nickel Silicide for Advanced CMOS Technologies
7天前
已完结
Tensile stress generation during island coalescence for variable island-substrate contact angle
7天前
已完结
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