Lv55
1538 积分 2021-08-24 加入
Selective modification of wheat bran affects its impact on gluten-starch dough rheology, microstructure and bread volume
2天前
已完结
Impact of wheat bran micronization on dough properties and bread quality: Part I – Bran functionality and dough properties
2天前
已完结
Effect of spontaneous fermentation on the physical properties of corn starch and rheological characteristics of corn starch noodle
7天前
已完结
Changes in Structural and Physicochemical Properties of Corn Flour after Fermentation with Lactobacillus plantarum Y1
7天前
已完结
Improvement in corn flour applicability using lactic acid fermentation: A mechanistic study
8天前
已完结
Rapid detection of food quality indicators using ELM and near-infrared spectroscopy
10天前
已完结
NIR-GAN: A Spectral Data Augmentation Framework for Medicine-Food Homologous Herb Identification
10天前
已完结
Non-destructive origin tracing and ginsenoside quantification in American ginseng using hyperspectral imaging and mixed multi-task 1DCNN
10天前
已完结
Identification and quantitative detection of illegal additives in wheat flour based on near-infrared spectroscopy combined with chemometrics
11天前
已完结
Functional roles and engineering strategies to improve the industrial functionalities of lactic acid bacteria during food fermentation
11天前
已完结
Cyber Politics in US–China Relations
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