Lv11
30 积分 2024-05-09 加入
Impact of the N-Terminal Amino Acid on the Formation of Pyrazines from Peptides in Maillard Model Systems
2小时前
已完结
Formation of Pyrazines in Maillard Model Systems of Lysine-Containing Dipeptides
2小时前
已完结
Influence of Deamidation on the Formation of Pyrazines and Proline-Specific Compounds in Maillard Reaction of Asparagine and Proline with Glucose
10天前
已完结
Novel method for determination of heterocyclic compounds and their impact in brewing technology
11个月前
已关闭
Addition of enzymes to improve sensory quality of composite wheat–cassava bread
1年前
已完结
Influence of amyloglucosidase, glucose oxidase, and transglutaminase on the technological quality of gluten‐free bread
1年前
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
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