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Effect of basil seed gum with low or high molecular weight on the rheological, physicochemical and structural properties of frozen dough
3小时前
待确认
Rapid determination of protein, starch and moisture content in wheat flour by near-infrared hyperspectral imaging
11小时前
已完结
Effects of Temperature on Bacterial Biodiversity and Qualities of Fermented Yucha Products
4个月前
已完结
New insight into the contribution of wheat starch and gluten to frozen dough bread quality
4个月前
已完结
Therapeutic efficacy and underlying mechanisms of Gastrodia elata polysaccharides on dextran sulfate sodium-induced inflammatory bowel disease in mice: Modulation of the gut microbiota and improvement of metabolic disorders
5个月前
已完结
Wheat bran arabinoxylans: Chemical structure, extraction, properties, health benefits, and uses in foods
5个月前
已完结
Wheat bran layers: composition, structure, fractionation, and potential uses in foods
5个月前
已完结
Design of experiments and regression modelling in food flavour and sensory analysis: A review
6个月前
已完结
High pressure/temperature pasting and gelling of starch related to multilevel structure-analyzed with RVA 4800
6个月前
已完结
Recent advances in the technology of quick‐frozen baozi: a review
7个月前
已完结
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