Lv21
148 积分 2023-10-10 加入
Quality and staling characteristics of wheat bread improved by adding Eucommia ulmoides oliver leaf micropowder
2天前
已完结
Use of a compound modifier to retard the quality deterioration of frozen dough and its steamed bread
24天前
已完结
Compound treatment of thiolated citrus high-methoxyl pectin and sodium phosphate dibasic anhydrous improved gluten network structure
24天前
已完结
Effect of konjac glucomannan on aggregation patterns and structure of wheat gluten with different strengths
28天前
已完结
Effect of enzyme hydrolysis on the physicochemical, functional, and nutritional properties of pea and faba bean protein isolates
28天前
已完结
How to impact gluten protein network formation during wheat flour dough making
1个月前
已完结
Degraded polysaccharide from Lycium barbarum L. leaves improve wheat dough structure and rheology
1个月前
已完结
Synthesis and Evaluation of Microstructure of Phosphorylated Chestnut Starch
1个月前
已完结
Effect of grape seed power on the structural and physicochemical properties of wheat gluten in noodle preparation system
1个月前
已完结
Predicting Protein Surface Property with its Surface Hydrophobicity
1个月前
已完结
Boosting the efficiency of Cu2ZnSnS4 solar cells with VO2 phase transition photonic crystal
3个月前
已采纳
In situ UiO-66-decorated MXene nanosheets for molecularly imprinted membranes with enhanced selective separation of artemisinin
3个月前
已采纳
论我国现行民事二审制度中发回与改判存在的问题与解决
1年前
已采纳
Categorization of the gut microbiota: enterotypes or gradients?
1年前
已采纳
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