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80 积分 2023-08-11 加入
Superheated steam-treated wheat flour for the preparation of low-fat short dough biscuits: Effects on dough characteristics and biscuit quality
3个月前
已完结
Branching enzyme-assisted synthesis of highly-branched starch and its sensitive digestibility properties
3个月前
已关闭
Advancements in enhancing resistant starch type 3 (RS3) content in starchy food and its impact on gut microbiota: A review
5个月前
已完结
Bread staling：uptading the view
8个月前
已完结
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