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WYN
Lv3
230 积分
2024-03-21 加入
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Application of innovative techniques in modifying microstructures and reducing oil uptake of fried food: A review
14小时前
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Effective strategies for reduction of oil content in deep-fat fried foods: A review
14天前
已完结
Investigation of 3D printing product of powder-based white mushroom incorporated with soybean protein isolate as dysphagia diet
1个月前
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Organic mulches slightly influence the wine phenolic profile and sensory evaluation
2个月前
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Structure of Amyloid Peptide Ribbons Characterized by Electron Microscopy, Atomic Force Microscopy, and Solid-State Nuclear Magnetic Resonance
6个月前
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Composite starch films as green adsorbents for removing benzo[a]pyrene from smoked sausages
6个月前
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Interaction between barley β-glucan and corn starch and its effects on the in vitro digestion of starch
6个月前
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Changes in resistant starch from two banana cultivars during postharvest storage
6个月前
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The underlying starch structures of rice grains with different digestibilities but similarly high amylose contents
6个月前
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