Lv11
92 积分 2025-10-19 加入
Additional Cover: Cover Image, Volume 25, Issue 1
2天前
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Effect of protein–starch interactions on starch retrogradation and implications for food product quality
18天前
已完结
Unveiling the dynamic interactions of gluten–starch–water in frozen dough: An in‐depth review
18天前
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Role of NaCl level on the handling and water mobility in dough prepared from four wheat cultivars
19天前
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Wheat starch structure–function relationship in breadmaking: A review
21天前
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Mechanisms Underlying the Formation of Complexes between Maize Starch and Lipids
25天前
已完结
Revealing 3D structure of gluten in wheat dough by optical clearing imaging
1个月前
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Effect of extrusion processing on the structural, functional, and physicochemical properties of wheat and wheat-based products: A review
1个月前
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Effect of Processing Conditions of Enzymatic, Extrusion, and Hybrid Treatment Methods on Composition and Selected Technofunctional Properties of Developed Wheat Flour
1个月前
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Effects of Mannitol and Xylitol on the Quality of Spicy Wheat Gluten Sticks
1个月前
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