Lv5
1120 积分 2025-11-12 加入
Phytate reduction in bran-enriched bread by phytase-producing bifidobacteria
17天前
已完结
Application of Bifidobacteria as Starter Culture in Whole Wheat Sourdough Breadmaking
18天前
已完结
Impact of sourdough culture on the volatile compounds in wholemeal sourdough bread
1个月前
已完结
Effect of the fermentation temperature on the degradation of phytic acid in whole-wheat sourdough bread
1个月前
已完结
Prolonged fermentation of whole wheat sourdough reduces phytate level and increases soluble magnesium
1个月前
已完结
Effect of the fermentation temperature on the degradation of phytic acid in whole-wheat sourdough bread
1个月前
已完结
The promoted textural and internal structural quality of steamed brown rice cakes with thermal stabilized rice bran
1个月前
已完结
Effect of exogenous protein substitution in glutinous rice cake: Batter rheology, structure, and retrogradation behavior
1个月前
已完结
Evaluation of breadmaking potential of the yeasts Wickerhamomyces anomalus (CBS S605T) and Torulaspora delbrueckii (YIT3)
2个月前
已完结
Evaluation of breadmaking potential of the yeasts Wickerhamomyces anomalus (CBS S605T) and Torulaspora delbrueckii (YIT3)
2个月前
已关闭
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