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20 积分 2025-04-11 加入
Development of hydrocolloid mixtures from pyrodextrinized sweet potato starch and mucilage of Triumfetta cordifolia: Physicochemical characterization of formulated wall materials
2小时前
待确认
Effect of the addition of different sodium alginates on viscoelastic, structural features and hydrolysis kinetics of corn starch gels
2小时前
已完结
Structural and physicochemical characteristics of wheat starch as influenced by freeze-thawed cycles and antifreeze protein from Sabina chinensis (Linn.) Ant. cv. Kaizuca leaves
1天前
已完结
Inhibition of physicochemical and structural alterations of gluten proteins by fructo-oligosaccharides on frozen mixed cereal dough
2天前
已完结
Quality deterioration mechanism of freeze‐thawed sweet potato oat dough: In terms of ice crystals and protein changes
2天前
已完结
Effects of curdlan on the quality of frozen steamed bread: quality changes, water state and starch crystallinity
2天前
已完结
Effect of fish skin gelatin on characteristics and staling properties of bread made from pre-baked frozen dough
5天前
已完结
Effects of konjac glucomannan on the water distribution of frozen dough and corresponding steamed bread quality
5天前
已完结
Enhancing water retention and mechanisms of citrus and soya bean dietary fibres in pre-fermented frozen dough
5天前
已完结
Effect of barley antifreeze protein on thermal properties and water state of dough during freezing and freeze-thaw cycles
5天前
已完结
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