Lv11
38 积分 2025-11-24 加入
Multi-scale changes of starch in type I sourdough fermentation system induced by wheat bran dietary fiber: from thermal properties, crystal structure, and in vitro digestibility behavior
41分钟前
求助中
Characterization of hydrogel beads constructed from gelatinized lotus rhizome starch and sodium alginate by calcium cross-linking
1小时前
已完结
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