Lv12
40 积分 2025-10-23 加入
Regulation of ice crystal growth in frozen dough: From the effect of gluten and starch fractions interaction on water binding — A review
16小时前
已完结
Unveiling the dynamic interactions of gluten–starch–water in frozen dough: An in‐depth review
16小时前
已完结
Combination of Derivatization–HPLC–MS and Enzymatic Hydrolysis–Edman Degradation for Amino Acid Sequence and Configuration of Polymyxin B Components
1个月前
已完结
Edman Degradation Reveals Unequivocal Analysis of the Disulfide Connectivity in Peptides and Proteins
1个月前
已完结
Effects of fatty acids and glycerides on the structure, cooking quality, and in vitro starch digestibility of extruded buckwheat noodles
2个月前
已完结
皖公网安备34019202002308
