Lv3
360 积分 2025-10-14 加入
Impact of salt and alkali on the cooking quality of noodles with different wheat starch granule sizes and the underlying mechanisms
7天前
已完结
Optimization of Functional Muffins with Germinated Andean Pseudocereal Flours as Partial Wheat Flour Replacers
7天前
已完结
Effects of soy protein isolates and transglutaminase addition on the structure, physicochemical properties, and oil absorption of wheat flour
7天前
已完结
Phytochemical-Rich Colored Noodles Fortified with an Aqueous Extract of Clitoria ternatea Flowers
7天前
已完结
Partially defatted coconut flour as a functional ingredient in replacement of refined wheat flour for development of fiber rich muffins
7天前
已完结
The effect of cooking time and Premna microphylla Turcz addition on the protein network of noodles: Insights from textural properties and molecular mechanisms
7天前
已完结
Near Infrared and UV-Visible Spectroscopy Coupled with Chemometrics for the Characterization of Flours from Different Starch Origins
7天前
已完结
Interaction Between Epicatechin and Wheat Starch and Its Effect on the Food Quality of Noodles
7天前
已完结
Farinograph characteristics of wheat flour predicted by near infrared spectroscopy with an ensemble modelling method
7天前
已完结
Near- and Mid-Infrared Spectroscopy for the Rapid and Non-Destructive Analysis of Wheat Flour and Wheat-Based Products: A Review
7天前
已完结
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