Lv11
96 积分 2024-12-19 加入
The influence of varying levels of molecular oxygen on the functionality of azodicarbonamide and ascorbic acid during wheat bread making
2小时前
已关闭
Influence of amyloglucosidase, glucose oxidase, and transglutaminase on the technological quality of gluten‐free bread
2小时前
已完结
Comparative molecular conformation, interaction, and network characteristics of wheat gluten modulated by sodium chloride and sodium carbonate
2小时前
已完结
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