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40 积分 2024-01-19 加入
A stability study of green tea catechins during the biscuit making process
3天前
已完结
Impact of selected additives on acrylamide formation in asparagine/sugar Maillard model systems
3天前
已完结
Effect of pentosan addition on dough rheological properties
4天前
已完结
Asian noodles: History, classification, raw materials, and processing
10天前
已完结
Quality Evaluation Systems and Methods of the Whole Making Process of Asian Noodles: A Review
1个月前
已完结
Quality Characteristics of Wet Noodle Added with Freeze Dried Garlic Powder
1个月前
已关闭
Glassy gels toughened by solvent
6个月前
已完结
Bioinspired Green Underwater Adhesive Gelatin-Tannic Acid Hydrogel With Wide Range Adjustable Adhesion Strength and Multiple Environmental Adaptability
7个月前
已完结
Dual Ion Regulated Eutectogels with High Elasticity and Adhesive Strength for Accurate Strain Sensors
8个月前
已完结
A Highly Stretchable, Conductive, and Transparent Bioadhesive Hydrogel as a Flexible Sensor for Enhanced Real-Time Human Health Monitoring
8个月前
已完结
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