Lv734
4740 积分 2021-02-28 加入
In-situ analysis of the water distribution and protein structure of dough during ultrasonic-assisted freezing based on miniature Raman spectroscopy
20天前
已完结
Role of sulfatase LPMS from Lactiplantibacillus plantarum dy‐1 in releasing bound phenolic acids of barley bran dietary fiber
1个月前
已完结
Similar Bacterial Signatures in Intestinal Tissues, Milk, and Dendritic Cells of Lactating Mice Suggest a Possible Entero-Mammary Pathway
1个月前
已完结
Lactic Acid Bacteria and Fermented Fruits and Vegetables
2个月前
已完结
Microfluidization improved hempseed yogurt's physicochemical and storage properties
2个月前
已完结
Yeast culture promotes albumen quality by improving magnum protein secretion and intestinal microbiota in aged laying hens
2个月前
已完结
Polydextrose
2个月前
已完结
Effects of Polydextrose on Rheological and Fermentation Properties of Frozen Dough and Quality of Chinese Steamed Bread
2个月前
已完结
Physicochemical characterization of wheat starch and variation of fatty acid composition in deep‐fried dough sticks with different treatments
2个月前
已完结
Sugar-free breadmaking using multi enzymes reactions
4个月前
已完结
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