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10 积分
2022-10-22 加入
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Physicochemical properties and nutritional quality of pre-fermented red bean steamed buns as affected by freeze-thaw cycling
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Myofibrillar Protein Interacting with Trehalose Elevated the Quality of Frozen Meat
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Trehalose-induced changes in the aggregation behavior and structural properties of wheat gluten
9天前
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Impact of Different Frozen Dough Technology on the Quality and Gluten Structure of Steamed Buns
13天前
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Characteristics and applications of plant-derived antifreeze proteins in frozen dough: A review
1个月前
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The mechanisms and applications of cryoprotectants in aquatic products: An overview
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Effect of food additives on egg yolk gelation induced by freezing
1个月前
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