Lv11
70 积分 2025-08-08 加入
Lipopolysaccharide enhances HSV-1 replication and inflammatory factor release in the ARPE-19 cells
1小时前
待确认
Effect of High Protein Formulation on Rheological, Sensory and Microstructure of Cookies
10天前
已关闭
The effect of okra (Abelmoschus esculentusl.) Powder Addition on Qualities of Gluten-free Chiffon Cake
10天前
已完结
Impact of the Enzyme-Hydrolyzed Pumpkin (Cucurbita moschata Duch.) Pulp on the Chemical and Textural Features of Cake Batter and Chiffon Cake
12天前
已完结
Impact of exopolysaccharides-producing lactic acid bacteria on the chemical, rheological properties of buckwheat sourdough and the quality of buckwheat bread
19天前
已完结
Conformational and processing properties of a high-active ingredient involving soy protein isolates bound with anthocyanins and its application in cake baking
1个月前
已完结
The impact of addition of pearl millet starch-germ complex in white bread on nutritional, textural, structural, and glycaemic response: Single blinded randomized controlled trial in healthy and pre-diabetic participants
1个月前
已完结
Modification of Soft Wheat Protein for Improving Cake Quality by Superheated Steam Treatment of Wheat Grain
1个月前
已完结
The potential use of modified quinoa protein isolates in cupcakes: physicochemical properties, structure and stability of cupcakes
1个月前
已完结
Effect of whole quinoa flour substitution on the texture and in vitro starch digestibility of wheat bread
1个月前
已完结
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