Lv4
426 积分 2024-09-16 加入
Fabrication and Characterization of Ultrasound and Microwave Pre-Treated Transglutaminase-induced Egg White Protein and Whey Protein Isolate Composite Gel
15天前
已完结
Effect of polyphenolic compounds on starch retrogradation and in vitro starch digestibility of rice cakes under different storage temperatures
20天前
已完结
Effect of Soluble Potato Starch on the Pregelatinization Properties of Non‐Conventional Elephant Foot Yam Starch
1个月前
已完结
Soluble Starch
1个月前
已完结
Effect of polyphenolic compounds on starch retrogradation and in vitro starch digestibility of rice cakes under different storage temperatures
7个月前
已完结
Effect of polyphenolic compounds on starch retrogradation and in vitro starch digestibility of rice cakes under different storage temperatures
7个月前
已完结
烘焙食品防腐保鲜方法及鲜度检测新技术的研究
9个月前
已完结
米制糕点老化及改良技术的研究进展
9个月前
已完结
The synergistic effects of NaOH and NaCl on the gel properties, digestive characteristics, and product quality of salted preserved egg white
11个月前
已完结
Developing egg white gel: Unlocking superior mechanical properties and 3D printing potential with silicate nanosheets
11个月前
已完结
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