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利慕伊勒
Lv2
1
186 积分
2024-07-26 加入
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Lactobacillus casei starter culture improves vitamin content, increases acidity and decreases nitrite concentration during sauerkraut fermentation
1个月前
已完结
Fabrication, characterization and emulsifying properties of potato starch/soy protein complexes in acidic conditions
1个月前
已完结
Insights into the textural properties and starch digestibility on rice noodles as affected by the addition of maize starch and rice starch
1个月前
已完结
Understanding the texture and digestibility attributes of rice noodles supplemented with common vetch starch
1个月前
已完结
Developing high resistant starch content rice noodles with superior quality: A method using modified rice flour and psyllium fiber
1个月前
已完结
Studies of Rice Flour Gelation in the Processing of Rice Noodles
1个月前
已完结
Feasible methods to control starch digestibility: strategies for reducing glycemic index of rice noodles
1个月前
已完结
Research progress in rice noodle quality evaluation methods and material standards
1个月前
已完结
The importance of amylose and amylopectin fine structures for starch digestibility in cooked rice grains
3个月前
已完结
Combined techniques for characterising pasta structure reveals how the gluten network slows enzymic digestion rate
3个月前
已完结
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