SciHub
文献互助
期刊查询
一搜即达
科研导航
交流社区
登录
注册
发布
文献
求助
首页
我的求助
捐赠本站
亲爱的研友该休息了!由于当前在线用户较少,发布求助请尽量完整的填写文献信息,科研通机器人24小时在线,伴您度过漫漫科研夜!身体可是革命的本钱,早点休息,好梦!
lifengxia
Lv1
40 积分
2024-09-25 加入
最近求助
最近应助
互助留言
Quality of Bread and Cookie Baked from Frozen Dough and Batter Containing β ‐Glucan‐Rich Barley Flour Fraction
2天前
已完结
Effect of carboxymethyl chitosan on the storage stability of frozen dough: State of water, protein structures and quality attributes
2天前
已完结
Effects of Tremella polysaccharide on frost resistance of frozen dough considering water state, physical property and gluten structure
2天前
已完结
Enhancing frozen dough quality: Investigating the impact of soy hull polysaccharide (SHP) on rheological properties and microstructure
2天前
已完结
Progress of plant‐derived non‐starch polysaccharides and their challenges and applications in future foods
3天前
已完结
Effect of mulberry leaf polysaccharides on the baking and staling properties of frozen dough bread
4天前
已完结
Effects of tamarind seed polysaccharides on physicochemical characteristics of frozen dough: structure–function relationship
4天前
已完结
Progress of plant-derived non-starch polysaccharides and their challenges and applications in future foods
4天前
已完结
Improvement in storage stability of fresh instant rice using non‐starch polysaccharides
4天前
已完结
Isolation of novel wheat bran antifreeze polysaccharides and the cryoprotective effect on frozen dough quality
4天前
已完结
没有进行任何应助
感谢,速度真快
4天前
感谢,点赞,速度真快,帮大忙了
4天前
速度真快,感谢
4天前
最近帖子
最近评论
没有发布任何帖子
没有发布任何评论