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小李
Lv3
17
310 积分
2023-11-17 加入
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Physicochemical properties and molecular structure of starches from different wheat varieties and their influence on Chinese steamed bread
9天前
已完结
Effects of wheat gluten addition on dough structure, bread quality and starch digestibility of whole wheat bread
10天前
已完结
Determination of basic criteria that influence the functionality of gluten protein fractions and gluten complex on roll bread characteristics
10天前
已完结
Alpha-glutelin degradation and its hydrolysate by protease enhance the specific volume of gluten-free rice starch bread
12天前
已完结
Effect of wheat gluten addition on the quality of thermal‐vacuum packaged Chinese steamed bread
13天前
已完结
Influence of storage on physico-chemical physiognomies of fermented whey cereal (pearl millet and moth bean) beverage
1个月前
已完结
The effect of lactic acid bacteria fermentation on physicochemical properties of starch from fermented proso millet flour
1个月前
已完结
Physicochemical properties of whole grain foxtail millet sourdough and steamed bread quality: Co-fermentation of lactic acid bacteria and yeast in whole grain fermented foods
1个月前
已完结
Esterified wheat bran: Physicochemical properties, structure and quality improvement of Chinese steamed bread during refrigerated storage
1个月前
已完结
White Finger Millet (KMR-340): A comparative study to determine the effect of processing and their characterisation
1个月前
已完结
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1个月前
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