SciHub
文献互助
期刊查询
一搜即达
科研导航
交流社区
登录
注册
发布
文献
求助
首页
我的求助
捐赠本站
明钟达
Lv5
9
1244 积分
2022-11-15 加入
最近求助
最近应助
互助留言
Adequately increasing the wheat B-starch ratio can improve the structure-properties of dough during freeze-thaw cycles: Mechanisms and conformational relations
5天前
已完结
Arabinoxylans: A review on protocols for their recovery, functionalities and roles in food formulations
6天前
已完结
Effect of steam explosion modified soluble dietary fiber from Tremella fuciformis stem on the quality and digestibility of biscuits
6天前
已完结
The classification and measurement of dietary carbohydrates
6天前
已完结
Physicochemical, functional and nutritional properties of kiwifruit flour
6天前
已完结
Optimization of ultrasonic-assisted enzymatic extraction of kiwi starch and evaluation of its structural, physicochemical, and functional characteristics
6天前
已完结
Study of the structural characterization, physicochemical properties and antioxidant activities of phosphorylated long-chain inulin with different degrees of substitution
9天前
已完结
Structural characteristics variations of dough incorporated with long-chain inulin modified by phosphorylation
9天前
已完结
Quality and staling characteristics of wheat bread improved by adding Eucommia ulmoides oliver leaf micropowder
9天前
已完结
Analysis of resistant starch: a method for foods and food products
10天前
已完结
没有进行任何应助
速度真快
5天前
点赞,点赞,点赞
6天前
帮大忙了
6天前
速度真快
6天前
点赞
6天前
速度真快
6天前
帮大忙了
9天前
速度真快
10天前
这应该是一本书
11天前
帮大忙了
11天前
最近帖子
最近评论
没有发布任何帖子
没有发布任何评论