Lv4
450 积分 2025-06-20 加入
Influence of emulsifiers and enzymes on dough rheological properties and quality characteristics of steamed bread enriched with potato pulp
2天前
已完结
Effects of different gelatinization degrees of starch in potato flour on the quality of steamed bread
4天前
已完结
Improvement of the protein quality of wheat bread through faba bean sourdough addition
4天前
已完结
Effects of heterotrophic Euglena gracilis powder on dough microstructure, rheological properties, texture, and nutritional composition of steamed bread
15天前
已完结
Effects of superfine grinding Tremella fuciformis stem on the texture and quality of dough for steamed bun
15天前
已完结
Effect of ultrasound-assisted dough fermentation on the quality of dough and steamed bread with 50% sweet potato pulp
15天前
已完结
Elucidating the gas cell stabilization mechanism of buckwheat-wheat steamed bread induced by transglutaminase: A focus on the foaming and air-water interfacial properties of dough liquor
16天前
已完结
Wheat bran, as the resource of dietary fiber: a review
16天前
已完结
Characterization of the alkali-induced protein cross-linking in buckwheat sourdough steamed bread
16天前
已完结
Effects of thermal treatment and Glucono-δ-lactone on the quality of alkaline dough and steamed buns
17天前
已完结
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