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30 积分 2023-12-02 加入
Influence of high hydrostatic pressure treatment on the soluble dietary fiber content and physicochemical characteristics of edamame
3天前
已完结
The role of ingredients on thermal and rheological properties of cake batters and the impact on microcake texture
9个月前
已完结
Combined Effects of Lactic Acid Bacteria and Protease on the Fermentation Quality and Microbial Community during 50 Kg Soybean Meal Fermentation Simulating Actual Production Scale
9个月前
已完结
Effect of Inoculum DosageAspergillus nigerandRhizopusoryzae mixture with Fermentation Time of Oil Seed Cake (Jatropha curcasL) to the content of Protein and Crude Fiber
9个月前
已完结
Relation between hydration level and quality of steamed oat cakes: from the view of batter rheological properties
9个月前
已完结
The Effects of the Mixed Fermentation of Honeysuckle Cereal Mixed Flour on the Dough Characteristics and Bread Quality
9个月前
已完结
Chiffon Cakes Made Using Wheat Flour With/Without Substitution by Highland Barley Powder or Mung Bean Flour: Correlations Among Ingredient Heat Absorption Enthalpy, Batter Rheology, and Cake Porosity
9个月前
已完结
Effect of modified egg white powder on the properties of angel cakes
9个月前
已完结
Effects of Lactiplantibacillus plantarum dy-1 fermentation on multi-scale structure and physicochemical properties of barley starch
9个月前
已完结
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