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2022-12-16 加入
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Impact of xanthan gum on gluten microstructure and bread quality during the freeze-thaw storage
1天前
已完结
Influence of the xanthan gum addition on the technological and sensory quality of baking products during the freezing storage
1天前
待确认
Microstructural, textural, and sensory properties of whole-wheat noodle modified by enzymes and emulsifiers
4天前
已完结
The effects of hydrocolloids on the thermomechanical, viscoelastic and microstructural properties of whole wheat flour dough
4天前
已完结
Effect of degree of substitution of carboxymethyl cellulose sodium on the state of water, rheological and baking performance of frozen bread dough
10天前
已完结
Preparation of konjac glucomannan/xanthan gum/sodium alginate composite gel by freezing combining moisture regulation
11天前
已完结
Effects of Sodium Alginate, Pectin and Chitosan Addition on the Physicochemical Properties, Acrylamide Formation and Hydroxymethylfurfural Generation of Air Fried Biscuits
11天前
已完结
Effect of Freezing Wheat Dough Enriched with Calcium Salts with/without Inulin on Bread Quality
13天前
已完结
Rheological Characteristics of Wheat Dough Containing Powdered Hazelnuts or Walnuts Oil Cakes
13天前
已完结
Effect of sodium alginate on the quality of highland barley fortified wheat noodles
13天前
已完结
Phonon transport in single-layer transition metal dichalcogenides: A first-principles study
11天前
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