Lv4
472 积分 2024-10-03 加入
Fortifying foods with synbiotic and postbiotic preparations of the probiotic yeast, Saccharomyces boulardii
11天前
已完结
Fortifying foods with synbiotic and postbiotic preparations of the probiotic yeast, Saccharomyces boulardii
11天前
已关闭
Production of microbial protein from fermented grass
11天前
已完结
Effect of food processing on the immunoreactivity of gliadin
25天前
已完结
Investigation of 3D printing of apple and edible rose blends as a dysphagia food
1个月前
已完结
Investigating the rheological properties and 3D printability of tomato-starch paste with different levels of xanthan gum
1个月前
已完结
Effect of different hydrocolloids on the physicochemical, printing, and digestion properties of 3D printed purple sweet potato
1个月前
已完结
Effect of guar gum on the rheological properties, microstructure and 3D printing performance of egg yolk powder-potato starch composite gel
1个月前
已完结
Citrus peel powder alters the rheological properties and 3D printing performance of potato starch gel
1个月前
已完结
Egg yolk powder-starch gel as novel ink for food 3D printing: Rheological properties, microstructure and application
1个月前
已完结
船舶分段吊装的计算及其有限元分析
Study on the Curriculum System of English for Chinese Medicine Culture
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