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潜山耕之
Lv5
22
910 积分
2023-12-28 加入
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Relationship between the microstructure and physical properties of emulsifier based oleogels and cookies quality
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Advances in present-day frozen dough technology and its improver and novel biotech ingredients development trends—A review
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Postharvest engineering: Effects of drying and storage operations on the quality of processed soybeans
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Crystallization and Melting Behavior of Mixtures of Pure Monoacylglycerols and Diacylglycerols
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Batch and continuous enzymatic interesterification of beef tallow: Interesterification degree, reaction relationship, and physicochemical properties
1个月前
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Assessment of physicochemical, functional, thermal, and phytochemical characteristics of refined rice bran wax
2个月前
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A depth-insight on reduced lipolysis of diacylglycerol (DAG) oleogels with the gelation of diosgenin (DSG)
2个月前
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Assessing the effectiveness of peanut diacylglycerol oil-ethylcellulose/monoglyceride-based oleogel in sponge cake as a margarine replacer
2个月前
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Konjac glucomannan promoted fabrication of diacylglycerol oil-based oleogels through emulsion-templated approach: Comparison with triacylglycerol oleogels
2个月前
已完结
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