Lv2
162 积分 2023-06-24 加入
EPR study of irradiated starch: induced radicals and dose assessment
2小时前
待确认
Effects of thermal treatment on the physicochemical and structural properties of wheat gluten proteins: insights from gluten, glutenin, and gliadin fractions
17天前
已完结
Gliadin and Glutenin: the unique balance of wheat quality
17天前
已完结
3D food printing: Applications of plant-based materials in extrusion-based food printing
24天前
已完结
The path to complete defluorination of PFAS
1个月前
已完结
Proteins in Oats; their Synthesis and Changes during Germination: A Review
1个月前
已完结
Effects of enzyme activities during steeping and sprouting on the solubility and composition of proteins, their bioactivity and relationship with the bread making quality of wheat flour
1个月前
已完结
Protein fractions from five varieties of grain sorghum: amino acid composition and solubility properties
1个月前
已完结
Digestibility and Nutritional Value of Cereal Proteins in the Human Subject
1个月前
已完结
High moisture extrusion of soybean-wheat co-precipitation protein: Mechanism of fibrosis based on different extrusion energy regulation
1个月前
已完结
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