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130 积分 2024-09-08 加入
In-depth understanding of the effects of different molecular weight pullulan interacting with protein and starch on dough structure and application properties
5小时前
待确认
Effects of steam explosion on the structural, physicochemical, and functional characteristics of dietary fiber in sorghum grains
14天前
已完结
Effect of pigskin gelatin on baking, structural and thermal properties of frozen dough: Comprehensive studies on alteration of gluten network
30天前
已完结
Exopolysaccharides in sourdough fermented by Weissella confusa QS813 protected protein matrix and quality of frozen gluten-red bean dough during freeze-thaw cycles
30天前
已完结
Quality evaluation of steam reheated frozen steamed bread
1个月前
已完结
Effect of storage conditions on the quality of frozen steamed bread
1个月前
已完结
Effects of freeze‐thaw treatments at different temperatures on the properties of gluten protein from fermented dough
1个月前
已完结
Wheat grains post-harvest maturation improving the quality of dough and steamed bread: insights into physicochemical characteristics of protein and carbohydrates
1个月前
已完结
Thermal-aggregation behavior of gluten in frozen dough induced by ε-poly-L-lysine treated yeast
1个月前
已完结
Influence of ε-poly-l-lysine treated yeast on gluten polymerization and freeze–thaw tolerance of frozen dough
1个月前
已完结
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