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88 积分 2026-07-08 加入
Magnetic field-assisted fermentation improves physicochemical properties of whole black wheat dough and quality of prepared steamed bread
1个月前
已完结
The co-fermentation of whole-grain black barley and quinoa improves murine cognitive impairment induced by a high-fat diet via altering gut microbial ecology and suppressing neuroinflammation
1个月前
已完结
Sustainable starch engineering: Precise shaping of structural, characteristic and functional properties by ozonation and enzymatic hydrolysis
1个月前
已关闭
Structural and physicochemical properties of corn starch modified by phosphorylase b, hexokinase and alkaline phosphatase
1个月前
已完结
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