Lv51
860 积分 2023-12-22 加入
Aggregation of gluten proteins in model dough after fibre polysaccharide addition
4小时前
已完结
Effect of water content on thermal behaviors of common buckwheat flour and starch
4小时前
已完结
Effect of improved extrusion cooking technology modified buckwheat flour on whole buckwheat dough and noodle quality
5小时前
已完结
Effect of Tartary Buckwheat Bran Substitution on the Quality, Bioactive Compounds Content, and In Vitro Starch Digestibility of Tartary Buckwheat Dried Noodles
5小时前
已完结
Modified Tartary buckwheat (Fagopyrum tataricum Gaertn.) starch by gaseous ozone: Structural, physicochemical and in vitro digestible properties
6小时前
已完结
Food preservation by hurdle technology
12天前
已完结
Effects of ingredient and processing conditions on the rheological properties of whole wheat flour dough during breadmaking - A review
15天前
已完结
Buckwheat starch: Structures, properties, and applications
4个月前
已完结
Gluten-starch microstructure analysis revealed the improvement mechanism of Triticeae on broomcorn millet (Panicum miliaceum L.)
4个月前
已完结
Dietary reference intake (DRI) value for dietary polyphenols: are we heading in the right direction?
10个月前
已完结
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