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624 积分 2024-12-16 加入
Wheat gliadin/xanthan gum intermolecular complexes: Interaction mechanism and structural characterization
3小时前
已完结
Analysis of Adhesion at the Interface of Steamed Bread and Eggshell
3小时前
已完结
The effect of degree of esterification of pectin on the interaction between pectin and wheat gluten protein
3小时前
已完结
Insight into konjac glucomannan-retarding deterioration of steamed bread during frozen storage: Quality characteristics, water status, multi-scale structure, and flavor compounds
3小时前
已完结
Effects of rice bran soluble dietary fiber on the physicochemical properties of frozen dough and the quality of steamed bread
3小时前
已完结
Effect of Pectins on Dough Rheology and Chinese Steamed Bread Quality
6天前
已完结
Elucidating the mechanism of wheat bran arabinoxylan on the freeze-thaw stability of gluten protein: From the perspectives of spatial conformation and molecular polymerization of gluten protein and micro-morphology of gluten network
10天前
已完结
Comparison of various methods for the modeling of thin magnetic plates
12天前
已完结
Comprehensive Assessment of Houttuynia cordata Thunb., an Important Medicinal Plant and Vegetable
20天前
已完结
HOUTTUYNIA (HOUTTUYNIA CORDATA THUNB.) – NEW VEGETABLE AND MEDICINAL CROP FOR RUSSIA (MORPHOLOGICAL FEATURES AND BIOCHEMICAL COMPOSITION)
20天前
已完结
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