Lv6
2028 积分 2021-08-24 加入
Enhancing the technological quality of breads with gluten-free sourdough: application of lactic acid bacteria and yeast as lyophilized starters
11天前
已关闭
Dynamic changes of stomatal distribution, protein structural and liquor properties of oat dough during the fermentation process affected by moderately gelatinized oat dough
12天前
已完结
Effect of modified grapefruit peel dietary fiber on bread: Baking quality, flavor characteristics, and starch digestive properties
19天前
已完结
Insight into separation of wheat starch and gluten affected by ultrasound-assisted xylanase treatment
19天前
已完结
Short-chain amylopectin and long-chain amylose drive distinct wheat starch gel networks with similar low digestibility
20天前
已完结
Unraveling the impact of repeated and continuous heat-moisture treatment on WEAX-corn starch compounds: new insights into structure and digestibility
20天前
已完结
The role of lipids in determining the gas cell structure of gluten-free steamed oat cake
20天前
已完结
Improvement in the rheological properties and gas phase of dough, and overall quality of dietary fibre enriched products: Enzymatic modification on the composition and structure of dietary fibre
22天前
已完结
Quality Improvement in Gluten-Free Bread: A Comprehensive Review of Modern Techniques and Ingredients
22天前
已完结
Simultaneous detection of fifteen biogenic amines in animal derived products by HPLC-FLD with solid-phase extraction after derivatization with dansyl chloride
1个月前
已完结
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