Lv24
172 积分 2024-09-08 加入
Contribution of yeast freezing to the quality of frozen dough: Rheological properties, protein depolymerization, gluten conformation and water state
2天前
已完结
Improvement on the quality of frozen dough steamed bread by fermented glutinous rice wine filtrate: Insights into the thermally induced physicochemical characteristics of gluten and starch
5天前
已完结
The Mixolab Rheological Properties and Dough Microstructure of Defatted Mustard Seed-Wheat Composite Flours
18天前
已完结
Rheological Properties of Wheat–Flaxseed Composite Flours Assessed by Mixolab and Their Relation to Quality Features
18天前
已完结
Using the Chopin Mixolab to model the effects of arabinoxylan ingredients on breadmaking. Part 1: Modelling combined effects of AX and water adjustment on Mixolab parameters
18天前
已完结
One-step hydrothermal synthesis of Mn3O4 nanoparticles with enhanced9 oxidase-like activity for ratiometric fluorescent detection of glutathione in drugs and nutraceuticals
23天前
已完结
Effects of partial hydrolysis and subsequent cross-linking on wheat gluten physicochemical properties and structure
1个月前
已完结
Impact of Wheat Fiber on Frozen Dough Shelf Life and Bread Quality
1个月前
已完结
Improving freeze tolerance of yeast and dough properties for enhancing frozen dough quality - A review of effective methods
1个月前
已完结
Impact of basil seed gum on the textural, rheological properties, water state, gluten depolymerization and microstructure of frozen dough
1个月前
已完结
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