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安琪琪
Lv2
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140 积分
2022-10-24 加入
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Cereal bran proteins: recent advances in extraction, properties, and applications
4小时前
已完结
Structure, thermal stability, physicochemical and functional characteristics of insoluble dietary fiber obtained from rice bran with steam explosion treatment: Effect of different steam pressure and particle size of rice bran
4小时前
已完结
Comparison of quality characteristics of six reconstituted whole wheat flour with different modified bran
16天前
已完结
Comparison of quality characteristics of six reconstituted whole wheat flour with different modified bran
30天前
已完结
Formulation of gluten-free biscuits with reduced glycaemic index: Focus on in vitro glucose release, physical and sensory properties
1个月前
已完结
Changes in the Physicochemical Properties of Chia (Salvia hispanica L.) Seeds during Solid-State and Submerged Fermentation and Their Influence on Wheat Bread Quality and Sensory Profile
1个月前
已完结
Enzymatic hydrolysis preserves nutritional properties of oat bran and improves sensory and physiochemical properties for powdered beverage application
1个月前
已完结
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
1个月前
已完结
Evaluation of technological properties, microstructure and predictive glycaemic response of durum wheat pasta enriched with psyllium seed husk
1个月前
已完结
Development and Quality Evaluation of Rigatoni Pasta Enriched with Hemp Seed Meal
1个月前
已完结
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