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404 积分 2024-10-30 加入
Physicochemical, and microbiological characteristics of probiotic dark chocolate bar sweetened with palm sugar and coconut sugar
3天前
已关闭
The current landscape for diabetes treatment: Preventing diabetes-associated CV risk
8天前
已完结
Substitution of sucrose with HFCS ‐55 in the formulation of chocolate syrup: Effects on the physicochemical and sensorial properties
8天前
已完结
Exploring Oligosaccharide Effects on Wheat Starch Gelatinization: Mechanisms and Oligosaccharide Structural Perspectives
9天前
已完结
Sustainable bioproduction of natural sugar substitutes: Strategies and challenges
9天前
已完结
Trehalose and its applications in the food industry
9天前
已完结
A head-to-head comparison review of biological and toxicological studies of isomaltulose, d-tagatose, and trehalose on glycemic control
10天前
已完结
Low-calorie bulk sweeteners: Recent advances in physical benefits, applications, and bioproduction
10天前
已完结
Research progress on extraction technology and biomedical function of natural sugar substitutes
10天前
已完结
Trehalose and its applications in the food industry
10天前
已完结
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