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iamwwhappy
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2024-01-06 加入
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Optimization of 4,6-α and 4,3-α-Glucanotransferase Production in Lactococcus lactis and Determination of Their Effects on Some Quality Characteristics of Bakery Products
10天前
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Multiple approaches of loop region modification for thermostability improvement of 4,6-α-glucanotransferase from Limosilactobacillus fermentum NCC 3057
10天前
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Slowly digestible property of highly branched α-limit dextrins produced by 4,6-α-glucanotransferase from Streptococcus thermophilus evaluated in vitro and in vivo
10天前
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Effect of wheat bran arabinoxylan on the gelatinization and long-term retrogradation behavior of wheat starch
10天前
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Preparation and Evaluation of Novel Supersaturated Solid Dispersion of Magnolol
20天前
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Biotechnological tools for cereal and pseudocereal dietary fibre modification in the bakery products creation – Advantages, disadvantages and challenges
20天前
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