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30 积分 2025-01-14 加入
Response of the distribution and molecular transition of gluten proteins and quality of Chinese steamed bread to different hydration levels
2个月前
已完结
Steam-Microwave Cooking Improved Meat Tenderness of Stewed Tenderloin and Enhanced Perceived Saltiness and Umami of Broth by Promoting Unfolding and Degradation of Protein
5个月前
已完结
Enhancement of Saltiness Perception in Microwave-Heated Pork Patties Induced by Sodium Inhomogeneous Distribution and Matrix Microstructural Changes
9个月前
已完结
EFFECTS OF THE AMOUNT OF CHINESE STEAMED BUN STARTER DOUGH (CSB-SD) AND THE ACTIVATION TIME ON DOUGH AND BREAD PROPERTIES
9个月前
已完结
Effect of Barley β-Glucan on the Gluten Polymerization Process in Dough during Heat Treatment
10个月前
已完结
Effect of gluten protein levels on physicochemical and fermentation properties of corn dough
11个月前
已完结
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