Lv2
110 积分 2024-09-22 加入
Structure changes of ethanol–water modified oat flour and the influence on the processing qualities of oat noodles
3小时前
已完结
Assessment of the influence of gluten quality on highland barley dough sheet quality by different instruments
29天前
已完结
Rheological and thermal properties of oat flours and starch affected by oat lipids
1个月前
已完结
Effects of crystallization temperature on structure and digestibility of spherulites formed from debranched high-amylose maize starch
2个月前
已完结
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