Lv4
730 积分 2024-03-21 加入
Structure – Functionality of lentil protein-polyphenol conjugates
3小时前
已完结
Casein phosphopeptide as a high-performance cryoprotectant in frozen dough: Ice inhibition behaviors, stabilized gluten network, and improved quality attributes
1个月前
已完结
Effect of desalted egg white and gelatin mixture system on frozen dough
5个月前
已完结
Effect of frozen storage on the quality and amylopectin structure of Chinese steamed bread made from different wheat cultivars
5个月前
已完结
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