Lv3
294 积分 2024-05-06 加入
Inhibition of physicochemical and structural alterations of gluten proteins by fructo-oligosaccharides on frozen mixed cereal dough
6小时前
已完结
Development of noodles with high highland barley flour incorporation level with proteins and pre‐gelatinized flour/starch
2个月前
已完结
Effect of Auricularia auricula polysaccharide on characteristic structure, rheological properties, and tensile texture in whole wheat dough
2个月前
已完结
Enzyme-Assisted Osmosis Process of Functional Sugar to Improve the Quality Characteristics of Cherry Tomatoes
3个月前
已完结
Effects of Water-Extractable Arabinoxylan on the Physicochemical Properties and Structure of Wheat Gluten by Thermal Treatment
3个月前
已完结
Influence of a prebiotic and natural sweeteners on the sensory profile of skyr yogurt with mango pulp
3个月前
已完结
Optimization of amaranth flour, whey protein powder, and xanthan gum levels in the development of gluten‐free Barbari bread using response surface methodology
4个月前
已关闭
Effect of partial substitution of wheat flour by quinoa (Chenopodium quinoa Willd.) and tarwi (Lupinus mutabilis Sweet) flours on dough and bread quality
4个月前
已关闭
Incorporation of quinoa seeds accessions in instant noodles improves their textural and quality characteristics
4个月前
已完结
Preparation of whole-wheat instant powder from dehulled wheat by ethanolic extrusion
6个月前
已关闭
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