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40 积分 2023-02-28 加入
Effect of phosphorylated modification on natural inulin: structural characterisation and gel properties
3天前
已完结
Inulin: properties and health benefits
5个月前
已完结
The Influence of Prebiotics on Wheat Flour, Dough, and Bread Properties; Resistant Starch, Polydextrose, and Inulin
5个月前
已完结
Interaction of wheat bran dietary fiber-gluten protein affects dough product: A critical review
5个月前
已完结
Structural characteristics variations of dough incorporated with long-chain inulin modified by phosphorylation
6个月前
已完结
Effects of inulin with different polymerisation degrees on dough rheology and water distribution in the fresh noodles
6个月前
已完结
Effects of fermentation on the rheological characteristics of dough and the quality of steamed bread
6个月前
已完结
How cereal flours, starters, enzymes, and process parameters affect the in vitro digestibility of sourdough bread
6个月前
已完结
Impact of Lycium barbarum Polysaccharides on Wheat Dough Quality and Hydration Dynamics
6个月前
已完结
Efficacy of Yarrowia lipolytica in the biocontrol of green mold and blue mold in Citrus reticulata and the mechanisms involved
7个月前
已完结
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