Lv11
40 积分 2025-12-08 加入
Impact of Different Types of Lipids on the Quality of Frozen Dough and Bread
1小时前
待确认
Variation of baking oils and baking methods on altering the contents of cyclosiloxane in food simulants and cakes migrated from silicone rubber baking moulds
7小时前
已完结
Improved physical properties of pound cake with diacylglycerol oleogel
23天前
已完结
Elucidation of crystallization mechanism of high-purity diacylglycerol from nano-crystal to three dimensional-network by controlling cooling rate
23天前
已完结
Nanofiber films based on colourimetric and fluorescent dual channels for visual monitoring of shrimp freshness
30天前
已完结
Fat crystallization, partial coalescence and melting resistance of ice cream with lauric diacylglycerol oil
1个月前
已完结
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