Lv2
170 积分 2024-10-12 加入
Effect of fermentation with selected lactic acid bacteria strains on the molecular and technological properties of sorghum batters
2个月前
已完结
Impact of fermentation methods on gluten aggregation and structural properties in frozen cooked fermented hollow noodles during freeze-thaw cycles
3个月前
已完结
Impact of pectin or xanthan addition to mashed potatoes gelled with κ-carrageenan on texture and rheology, oral processing behavior, bolus properties and in mouth starch digestibility
3个月前
已完结
Biological study on carboxymethylated (1→3)-α-d-glucans from fruiting bodies of Ganoderma lucidum
6个月前
已关闭
Microbial Polysaccharides in Food Industry: Production, Applications, Legislative and Toxicological Affairs
6个月前
已完结
Effects of Laminaria japonica polysaccharides on the texture, retrogradation, and structure performances in frozen dough bread
8个月前
已完结
Combined effects of wheat gluten and carboxymethylcellulose on dough rheological behaviours and gluten network of potato–wheat flour‐based bread
8个月前
已完结
Structurally Modified Polysaccharides: Physicochemical Properties, Biological Activities, Structure–Activity Relationship, and Applications
9个月前
已完结
Chemical modification of bacterial exopolysaccharides: Antioxidant properties and health potentials
9个月前
已完结
Exopolysaccharides in sourdough fermented by Weissella confusa QS813 protected protein matrix and quality of frozen gluten-red bean dough during freeze-thaw cycles
9个月前
已完结
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