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Use of Enzymes to Minimize Dough Freezing Damage
11天前
已完结
Effect of extruded wheat bran on volatile and physicochemical properties of bread during its shelf life
11天前
已完结
Quality attributes and functional properties of whole wheat bread baked from frozen dough with the addition of enzymes and hydrocolloids
11天前
已完结
Bran-induced changes in water structure and gluten conformation in model gluten dough studied by Fourier transform infrared spectroscopy
11天前
已完结
Quality improvement of rice-based gluten-free bread using different dietary fibre fractions of rice bran
11天前
已完结
Phenolic compounds in cereal and oil crops: Chemical properties, functional activities, processing fate, and implications for food quality and nutrition
12天前
已完结
Deterioration mechanisms and quality improvement methods in frozen dough: An updated review
12天前
已完结
Physicochemical characterization of whole-grain wheat flour in a frozen dough system for bake off technology
15天前
已完结
Properties of Arabinoxylans in Frozen Dough Enriched with Wheat Fiber
15天前
已完结
Rheological properties and bread quality of frozen yeast‐dough with added wheat fiber
15天前
已完结
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