Lv51
996 积分 2025-11-22 加入
Extraction of polysaccharides from edible mushrooms: Emerging technologies and recent advances
4天前
已完结
Methods of study on conformation of polysaccharides from natural products: A review
9天前
已完结
Rheological properties and gel characteristics of polysaccharides from fruit-bodies of Sparassis crispa
10天前
已完结
Cellulose derivatives agglomerated in a fluidized bed: Physical, rheological, and structural properties
1个月前
已完结
Fabrication of a “progress bar” colorimetric strip sensor array by dye-mixing method as a potential food freshness indicator
1个月前
已完结
Influence of hydrocolloids on dough rheology and bread quality
1个月前
已完结
Effect of sucrose levels on dynamic rheology properties of dough during fermentation process
2个月前
已完结
Recent Advances in the Studies of Bread Baking Process and Their Impacts on the Bread Baking Technology
2个月前
已完结
Bread baking – A review
2个月前
已完结
Effect of Pleurotus eryngii Mushroom β-Glucan on Quality Characteristics of Common Wheat Pasta
2个月前
已完结
皖公网安备34019202002308
