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30 积分
2023-03-26 加入
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Chinese traditional sourdough steamed bread made by retarded sponge-dough method: Microbial dynamics, metabolites changes and bread quality during continuous propagation
2个月前
已完结
Production of volatiles relation to bread aroma in flour-based fermentation with yeast
2个月前
已完结
Gas chromatographic–mass spectrometric characterisation of the Italian Protected Designation of Origin “Altamura” bread volatile profile
2个月前
已完结
Arabinoxylan of varied structural features distinctively affects the functional and in vitro digestibility of wheat starch
4个月前
已完结
Synergistic effect of enzymatic pre-treatment and amylose–lipid complex construction on the physicochemical properties of maize starch
4个月前
已完结
Effects of different moisture contents on the structure and properties of corn starch during extrusion
4个月前
已完结
Enhancement of Textural and Sensory Characteristics of Wheat Bread Using a Chickpea Sourdough Fermented with a Selected Autochthonous Microorganism
4个月前
已完结
Fruit softening and pectin disassembly: an overview of nanostructural pectin modifications assessed by atomic force microscopy
4个月前
已完结
Structural models of primary cell walls in flowering plants: consistency of molecular structure with the physical properties of the walls during growth
5个月前
已完结
Structure and Interactions of Plant Cell-Wall Polysaccharides by Two- and Three-Dimensional Magic-Angle-Spinning Solid-State NMR
5个月前
已完结
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