Lv4
540 积分 2023-12-10 加入
The effect of cooking time and Premna microphylla Turcz addition on the protein network of noodles: Insights from textural properties and molecular mechanisms
1天前
已完结
Effects of different drying methods on the quality of daylily powder
12天前
已完结
Study on Raman multi-peak fitting and structure quantitative analysis of PAN-based carbon fibers
25天前
已完结
A rapid Fourier transform infrared spectroscopic method for analysis of certain proton pump inhibitors in binary and ternary mixtures
25天前
已关闭
Determination of subfreezing temperature and gel retrogradation characteristics of potato starch gel
25天前
已完结
Effect of low temperature on the aging characteristics of a potato starch gel
25天前
已完结
Effects of yellow onion skins extract on the structure and physicochemical properties of fresh noodles and gluten protein
26天前
已关闭
Improvement of noodle quality: The effect of ultrasonic on noodles resting
26天前
已完结
The effects of sodium chloride on proteins aggregation, conformation and gel properties of pork myofibrillar protein Running Head: Relationship aggregation, conformation and gel properties
1个月前
已完结
Effect of grape seed power on the structural and physicochemical properties of wheat gluten in noodle preparation system
3个月前
已完结
皖公网安备34019202002308
