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10 积分 2025-04-11 加入
Weight loss of frozen bread dough under isothermal and fluctuating temperature storage conditions
14小时前
待确认
Potential of microbial and cereal β-glucans as hydrocolloids in gluten-free oat baking
14小时前
已完结
Konjac glucomannan-induced changes in thiol/disulphide exchange and gluten conformation upon dough mixing
14小时前
已完结
Effect of freezing rate in textural and rheological characteristics of frozen cooked organic pasta
8天前
已完结
Elucidation on the quality improvement of dumpling wrappers by glycosylated potato protein under freeze-thaw cycle treatment
10天前
已完结
Combination of sodium alginate with tilapia fish gelatin for improved texture properties and nanostructure modification
10天前
已完结
Physicochemical properties and gluten structures of hard wheat flour doughs as affected by salt
10天前
已完结
Effects of two barley β-glucan isolates on wheat flour dough and bread properties
10天前
已完结
Alleviative effects of phosphates on quality deterioration of frozen dough during freeze–thaw cycles: A focus on gluten aggregation and dough fermentation
14天前
已完结
Effect of acetylation and succinylation on physicochemical properties and structural characteristics of oat protein isolate
14天前
已完结
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