Lv22
172 积分 2024-09-08 加入
Black rice flour‐induced changes in gluten conformation in fresh, pre‐fermented and frozen dough
1小时前
待确认
Influence of wheat starch on rheological, structural and physico‐chemical properties gluten–starch dough during mixing
2小时前
已完结
Interaction between rice protein and soybean 11S globulin: Effect on the characteristics of rice dough
2小时前
已完结
Effects of frozen storage on the quality characteristics of frozen cooked noodles
24天前
已完结
Insight into curdlan alleviating quality deterioration of frozen dough during storage: Fermentation properties, water state and gluten structure
1个月前
已完结
Alleviative effects of chitooligosaccharides on the quality deterioration of frozen dough subjected to freeze–thaw cycles
1个月前
已完结
Alleviative effects of phosphates on quality deterioration of frozen dough during freeze–thaw cycles: A focus on gluten aggregation and dough fermentation
1个月前
已完结
Intensifying the moderate electric field-induced modification of maize starch by 1-butyl-3-methylimidazolium chloride
1个月前
已完结
Influence of Xanthan–Curdlan Hydrogel Complex on Freeze‐Thaw Stability and Rheological Properties of Whey Protein Isolate Gel over Multiple Freeze‐Thaw Cycle
1个月前
已完结
Effect of curdlan on the quality of frozen-cooked noodles during frozen storage
1个月前
已完结
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