Lv11
20 积分 2024-08-21 加入
Effect of xanthan, guar and tragacanth on quality and shelf life of hazelnut sauce: study with generalized regression, PCA and PLSR techniques
2小时前
待确认
Quality Test of Peanut Sauce Made from Different Ratio of Hyacinth Beans (Lablab purpureus (L.) Sweet) and Groundnut (Arachis hypogaea L.)
2小时前
求助中
Development of energy bar by adding underutilized Chironji (Buchanania lanzan) seeds
2个月前
已完结
皖公网安备34019202002308
