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20 积分 2023-10-23 加入
Improving freeze tolerance of yeast and dough properties for enhancing frozen dough quality - A review of effective methods
17小时前
待确认
Frozen-induced depolymerization of glutenin macropolymers: Effect of the frozen storage time and gliadin content
17小时前
已关闭
冷冻技术对面团品质影响及面团品质改良的研究进展
2天前
已完结
Frozen steamed breads and boiled noodles: Quality affected by ingredients and processing
1年前
已完结
Fine structures of added maltodextrin impact stability of frozen bread dough system
1年前
已完结
Double‐nozzle 3D‐printed bean paste buns: Effect of filling ratio and microwave heating time
1年前
已完结
Effect of addition of rice flour and yeast on improving 3D printing of fermented dough
1年前
已完结
Utilization of seaweed composite flour (Kappaphycus alvarezii) in the development of steamed bun
1年前
已完结
A novel efficient wet process for preparing cross-linked starch: Impact of urea on cross-linking performance
1年前
已完结
The influence of Cabernet Sauvignon wine grape pomace powder addition on the rheological and microstructural properties of wheat dough
1年前
已完结
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