Lv1
50 积分 2024-05-09 加入
Novel method for determination of heterocyclic compounds and their impact in brewing technology
8个月前
已关闭
Addition of enzymes to improve sensory quality of composite wheat–cassava bread
11个月前
已完结
Influence of amyloglucosidase, glucose oxidase, and transglutaminase on the technological quality of gluten‐free bread
11个月前
已完结
Use of alpha-amylase and amyloglucosidase combinations to minimize the bread quality problems caused by high levels of damaged starch
1年前
已完结
Individual and combined effects of α‐amylase, xylanase, and cellulase on the breadmaking and nutritional properties of steamed bun enriched in wheat bran
1年前
已完结
Optimizing techno-functionality of germinated whole wheat flour steamed bread via glucose oxidase (Gox) and pentosanase (Pn) enzyme innovation
1年前
已完结
Comparison of the effect of exopolysaccharide‐producing lactic acid bacteria from sourdough on dough characteristics and steamed bread quality
1年前
已完结
Changes in wheat protein digestibility and allergenicity: Role of Pediococcus acidilactici XZ31 and yeast during dough fermentation
1年前
已完结
Effects of the coculture of Pediococcus pentosaceus and Saccharomyces cerevisiae with different leavening ability on the quality and volatile organic compounds of Chinese steamed bread
1年前
已完结
皖公网安备34019202002308
