Lv7
3290 积分 2024-05-07 加入
Effects of wheat starch and gluten protein interaction on fried flour products during processing
16天前
已完结
Mechanistic insights into arginine-mediated gluten solubility enhancement and aggregation inhibition across specific subunit and molecular scales
16天前
已完结
Glutathione and related thiol compounds II. The importance of protein bound glutathione and related protein-bound compounds in gluten proteins
1个月前
已完结
Effects of postharvest maturation on physiochemical and structural properties of starch from wheat with different gluten strengths
1个月前
已完结
Regulatory Role and Mechanisms of Reactive Oxygen Species in Grains During Post-Harvest Storage: The Vanguard Sentinel of Quality Deterioration
1个月前
已完结
Environmental Monitoring and Quality Dynamics of Wheat During One Year of Natural Storage
1个月前
已完结
Viability and performance of wheat seedlings after artificial seed aging
1个月前
已关闭
Biochemical and Quality Parameter Changes of Wheat Grains during One-Year Storage under Different Storage Conditions
1个月前
已完结
Effects of grain storage time and storage temperature on flour quality parameters of “5 + 10” wheat cultivar and “2 + 12” wheat cultivar
1个月前
已完结
Crystal Structure of Wheat Glutaredoxin and Its Application in Improving the Processing Quality of Flour
2个月前
已完结
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