Lv610
2060 积分 2024-05-07 加入
Effect of rice storage proteins on the physicochemical properties of indica rice during after-ripening
2天前
已完结
Study of structural changes of gluten proteins during bread dough mixing by Raman spectroscopy
5天前
已完结
Further interpretation of the underlying causes of the strengthening effect of alkali on gluten and noodle quality: Studies on gluten, gliadin, and glutenin
5天前
已完结
Water mobility and microstructure of gluten network during dough mixing using TD NMR
6天前
已完结
Effects of ferulic acid on the polymerization behavior of gluten protein and its components
9天前
已完结
Exploring the impact of selenium-enriched peptides from yeast autolysate on dough properties: Insights into mechanisms from gluten perspectives
9天前
已完结
Insights into the enhancement mechanism of immersion resistance of cooked noodles induced by wheat flour post-ripening: The view from protein cross-linking
13天前
已完结
Wheat grains post-harvest maturation improving the quality of dough and steamed bread: insights into physicochemical characteristics of protein and carbohydrates
14天前
已关闭
Study of structural changes of gluten proteins during bread dough mixing by Raman spectroscopy
19天前
已完结
FT‐Raman Spectroscopy and Its Applications in Cereal Science
19天前
已完结
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