Milk Improves Sweet Potato Steamed Bun Texture and Flavor
A study in Food Chemistry: X shows that adding milk to sweet potato whole powder steamed buns improves microstructure and ...
A study in Food Chemistry: X shows that adding milk to sweet potato whole powder steamed buns improves microstructure and ...
A new study finds that 2.5 weight percent carbon black lets 3D printed polylactic acid match pure PLA's strength and ...
Researchers report a hydrophobic sodium alginate and coconut coir fiber aerogel that achieved 288.10 percent oil absorption capacity at an ...
Laboratory triaxial tests show that 3 percent polymer hydrogel raised the shear strength of Yili loess by 82.5 percent after ...
A new study dyed kombucha-derived bacterial cellulose fabric with coffee waste, gardenia pods and sappan wood, finding the natural dyes ...
The study's framing of geopolymer optimization reflects a broader shift in construction materials research away from single-property maximization toward balanced, ...
A sweeping taxonomic review of Ecuadorian tarantulas has unveiled five new species across three genera, established the new genus Yunka ...
A distinctive diatom from the Bieszczady Mountains, Odontidium fontinale sp. nov., is described using combined microscopy and the first rbcL ...
Indonesian researchers show that sago pith waste can fill unsaturated polyester composites, but rising filler content increases porosity and weakens ...
A new study shows that combining 10 percent lightweight expanded clay aggregate with 0.2 percent polypropylene fibers produces mortar that ...
© 2026 Scienmag - Science Magazine
© 2026 Scienmag - Science Magazine