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lucky
Lv5
1050 积分
2023-08-31 加入
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Solid‐state fermentation by S. cerevisiae with high resistance to ferulic acid improves the physicochemical properties of wheat bran and quality of bran‐rich Chinese steamed bread
26天前
已完结
Influence of temperature and of starter culture on biochemical characteristics and the aromatic compounds evolution on type II sourdough and wheat bread
26天前
已完结
Size-dependent physicochemical property and functionality of insoluble dietary fiber derived from wheat bran
26天前
已完结
Co-culture fermentation by Saccharomycopsis fibuligera and lactic acid bacteria improves bioactivity and aroma profile of wheat bran and the bran-containing Chinese steamed bread
26天前
已完结
Sourdough starter culture microbiomes influence physical and chemical properties of wheat bread
26天前
已完结
Effect of heat treatment on conformation and aggregation properties of wheat bran dietary fiber-gluten protein
1个月前
已完结
Synergistic effect of arabinoxylan and (1,3)(1,4)-β-glucan reduces the starch hydrolysis rate in wheat flour
1个月前
已完结
Comparative study on chemical composition, functional properties of dietary fibers prepared from four China cereal brans
1个月前
已完结
Specific dietary fibers prevent heavy metal disruption of the human gut microbiota in vitro
1个月前
已完结
Insoluble dietary fiber from wheat bran retards starch digestion by reducing the activity of alpha-amylase
1个月前
已完结
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