Lv7
3600 积分 2023-07-20 加入
Alkaline electrolyzed water as a green alternative for potato starch modification: Comparison with Na2CO3 and NaOH treatments
5天前
已完结
Dynamic Evolution Pattern of Water Distribution, Storage Stability, and Reheating Properties in Fresh Wet Tuber-Based Vermicelli: From the Perspective of Moisture Regulation Strategies
10天前
已关闭
Improving the quality of semi-dried noodles by sourdough fermentation: effects on microbial stability, water migration, and cooking properties
1个月前
已完结
Effect of high pressure processing on batters and cakes properties
1个月前
已完结
Potential of electrolyzed water to inactivate bread and cheese spoilage fungi
1个月前
已完结
Shelf-life extension of leavened bakery products by using bio-protective cultures and type-III sourdough
3个月前
已完结
Shelf-life extension of leavened bakery products by using bio-protective cultures and type-III sourdough
3个月前
已完结
Exploring Chitosan Lactate as a Multifunctional Additive: Enhancing Quality and Extending Shelf Life of Whole Wheat Bread
3个月前
已完结
Antifungal and plasticization effects of carvacrol in biodegradable poly(lactic acid) and poly(butylene adipate terephthalate) blend films for bakery packaging
3个月前
已完结
Pilot study on the use of cold atmospheric plasma for preservation of bread
3个月前
已完结
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