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2023-10-23 加入
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Characteristics and applications of plant-derived antifreeze proteins in frozen dough: A review
2小时前
求助中
The impact of dietary fibers on the construction and molecular network of extrusion-based 3D-printed chicken noodles: Unlocking the potential of specialized functional food
1个月前
已完结
Changes in the physicochemical and protein distribution properties of dough with the wheat oligopeptide incorporation
3个月前
已完结
A new l-arabinose isomerase with copper ion tolerance is suitable for creating protein–inorganic hybrid nanoflowers with enhanced enzyme activity and stability
4个月前
已完结
Recent advances in enzyme immobilization based on nanoflowers
4个月前
已完结
Self-assembled κ-carrageenase-inorganic hybrid nanoflowers exerting high catalytic efficiency with stable and recyclable properties
4个月前
已完结
Lowering the glycemic index of white bread using a white bean extract
6个月前
已完结
Development of a novel functional yogurt rich in lycopene by Bacillus subtilis
9个月前
已完结
Low glycemic index noodle and pasta: Cereal type, ingredient, and processing
11个月前
已完结
The effects of wheat variety, sourdough treatment and sourdough level on nutritional characteristics of whole wheat bread
11个月前
已完结
没有进行任何应助
感谢,点赞,速度真快,帮大忙了
1个月前
标题错误
11个月前
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