Lv11
50 积分 2024-10-22 加入
Quality improvement of noodles with mushroom fortified and its comparison with local branded noodles
2小时前
已完结
Formulation of functional noodles by adding Lentinus edodes mushroom powder: Physiochemical attributes, cellular mineral uptake and improved glycemic index
4天前
已完结
Structural, Thermal, Mechanical, and Physicochemical Properties of Corn Starch and Tremella fuciformis Polysaccharide Based Composite Films
13天前
已完结
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