Lv1
70 积分 2025-09-18 加入
Glycosylation modification improves the emulsifying and gelling properties of myofibrillar protein
8个月前
已完结
Enhancement of Dough Processing and Steamed Bread Quality with Modified Soybean Residue Dietary Fiber
9个月前
已完结
Cereal Coffee as a Functional Additive in Wheat Bread: Impact on Dough and Bread Properties
9个月前
已完结
皖公网安备34019202002308
