Lv1
70 积分 2024-04-25 加入
FRIZZY PANICLEis required to prevent the formation of axillary meristems and to establish floral meristem identity in rice spikelets
3个月前
已完结
On the molecular weight of pectic substances and its relation to their gel strengths
9个月前
已完结
Steady Shear Flow Behavior and Thixotropy of Wheat Starch Gel: Impact of Chemical Modification, Concentration and Saliva Addition
10个月前
已完结
Structure–function studies of chickpea and durum wheat uncover mechanisms by which cell wall properties influence starch bioaccessibility
11个月前
已完结
Structural Disorganization and Chain Aggregation of High-Amylose Starch in Different Chloride Salt Solutions
11个月前
已完结
Structural Changes of High-Amylose Rice Starch Residues following in Vitro and in Vivo Digestion
11个月前
已完结
Effect of Sodium Chloride and Processing Methods on Protein Aggregation, Physical-Chemical and Rheological Properties of Pork Batters
1年前
已完结
Effect of Sodium Chloride and Sodium Bicarbonate on the Physicochemical Properties of Soft Wheat Flour Doughs and Gluten Polymerization
1年前
已完结
皖公网安备34019202002308
