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Lv3
370 积分
2023-10-20 加入
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Effect of purple red rice bran anthocyanins on pasting, rheological and gelling properties of rice starch
1个月前
已完结
Freeze–thaw stabilization of sweet potato starch gel by polysaccharide gums
3个月前
已完结
Effect of Multiple Freezing/Thawing Cycles on the Structural and Functional Properties of Waxy Rice Starch
4个月前
已完结
Enhancing the anti-freezing properties of glucono-δ-lactone induced tofu through the incorporation of curdlan
4个月前
已完结
Effects of particle size on the structure, cooking quality and anthocyanin diffusion of purple sweet potato noodles
4个月前
已完结
Effect of cryogenic freezing on textural properties and microstructure of rice flour/tapioca starch blend gel
5个月前
已完结
Effect of curdlan on the quality of frozen-cooked noodles during frozen storage
5个月前
已完结
Influence of kappa‐carrageenan on the gel properties of auricularia auricular‐judae during freeze–thaw cycles
5个月前
已完结
Effect of curdlan on the aggregation behavior and structure of gluten in frozen-cooked noodles during frozen storage
5个月前
已完结
Formation and microstructural characterization of scallop (Patinopecten yessoensis) male gonad hydrolysates/sodium alginate coacervations as a function of pH
6个月前
已完结
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