Lv11
78 积分 2025-06-20 加入
How G4-amylase and hexose oxidase synergistically improve the qualities and inhibit the retrogradation of steamed breads: A comprehensive study on molecular mechanisms and quality characteristics
1小时前
待确认
Understanding how starch constituent in frozen dough following freezing-thawing treatment affected quality of steamed bread
14天前
已完结
Impact of Characteristics of Different Wheat Flours on the Quality of Frozen Cooked Noodles
15天前
已完结
Understanding how starch constituent in frozen dough following freezing-thawing treatment affected quality of steamed bread
15天前
已完结
The gluten aggregation behavior and quality of whole wheat steamed buns during proofing
20天前
已完结
Alkali-Induced Protein Structural, Foaming, and Air–Water Interfacial Property Changes and Quantitative Proteomic Analysis of Buckwheat Sourdough Liquor
21天前
已完结
Alterations in the multilevel structure and depolymerization behavior of gluten induced by selenium in fermented dough
21天前
已完结
Effects of pentosanase and glucose oxidase on the composition, rheology and microstructure of whole wheat dough
21天前
已完结
Impacts of gluten aggregation behavior on the gassing properties of steamed bread during the wheat flour post-ripening
21天前
已完结
Effect of green wheat flour addition on the dough, gluten properties, and quality of steamed bread
24天前
已完结
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