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Enhancement of Saltiness Perception in Microwave-Heated Pork Patties Induced by Sodium Inhomogeneous Distribution and Matrix Microstructural Changes
3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
4个月前
已完结
Effect of Barley β-Glucan on the Gluten Polymerization Process in Dough during Heat Treatment
4个月前
已完结
Effect of gluten protein levels on physicochemical and fermentation properties of corn dough
6个月前
已完结
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