Lv3
310 积分 2025-10-23 加入
Effect of carrot (Daucus carota) antifreeze proteins on the fermentation capacity of frozen dough
6天前
已完结
Identification of ice-binding proteins from Raphanus sativus and application in frozen dough
10天前
已完结
Characteristics and applications of plant-derived antifreeze proteins in frozen dough: A review
10天前
已完结
Mechanisms of milk fat globule membranes to alleviate acute colitis and aging by regulating intestinal flora and intestinal barrier
20天前
已完结
Insight into oil-water interfacial adsorption of protein particles towards regulating Pickering emulsions: A review
1个月前
已完结
Effect of metal ion-chelated surfactin on gluten network and starch crystallinity in frozen dough
1个月前
已完结
Effect of metal ion-chelated surfactin on gluten network and starch crystallinity in frozen dough
1个月前
已完结
The impact of component interactions on fried flour products: synergistic regulation through dough mixing, resting and frying stages
1个月前
已完结
Effect of metal ion-chelated surfactin on gluten network and starch crystallinity in frozen dough
1个月前
已关闭
The impact of component interactions on fried flour products: synergistic regulation through dough mixing, resting and frying stages
1个月前
已完结
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