Lv4
460 积分 2023-12-10 加入
A natural variant of COOL1 gene enhances cold tolerance for high-latitude adaptation in maize
18天前
已完结
Effect of flaxseed marc flour on high-yield wheat bread production: Comparison in baking, staling, antioxidant and digestion properties
1个月前
已完结
Roasted-sprouted lentil flour as a novel ingredient for wheat flour substitution in breads: Impact on dough properties and quality attributes
1个月前
已完结
Incorporation of defatted quinoa flour affects in vitro starch digestion, cooking and rheological properties of wheat noodles
1个月前
已完结
Effect of Polygonatum cyrtonema Hua polysaccharides on the gluten network and protein aggregation behavior under low-voltage electrostatic field
2个月前
已关闭
Pecan (Carya illinoinensis (Wangenh.) K. Koch) nuts as an emerging source of protein: extraction, physicochemical and functional properties
2个月前
已完结
Impact of pomegranate fruit powder on dough, textural and functional properties of fresh noodle
3个月前
已完结
Rheological properties, textural and compound preservative of kelp recombination noodles
5个月前
已完结
Comparison of freshly squeezed, Non-thermally and thermally processed orange juice based on traditional quality characters, untargeted metabolomics, and volatile overview
7个月前
已完结
Preparation and characterization of nanocarriers based on polysaccharides from Lentinus edodes and bovine serum albumin and its photoprotection of resveratrol against UV radiation
7个月前
已关闭
皖公网安备34019202002308
