Lv41
440 积分 2024-11-22 加入
Influence of the Addition of Extruded Endogenous Tartary Buckwheat Starch on Processing and Quality of Gluten-Free Noodles
3小时前
待确认
Impact of salt and alkali on the cooking quality of noodles with different wheat starch granule sizes and the underlying mechanisms
3小时前
已完结
Quality Differences between Fresh and Dried Buckwheat Noodles Associated with Water Status and Inner Structure
5小时前
已完结
Factors affecting Asian wheat noodle color and time‐dependent discoloration—A review
5小时前
已完结
Measurement of the time-dependent appearance of discolored spots in alkaline noodles by image analysis
5小时前
已完结
Microbial succession and its effect on key aroma components during light-aroma-type Xiaoqu Baijiu brewing process
1个月前
已完结
Effects of sorghum varieties on microbial communities and volatile compounds in the fermentation of light-flavor Baijiu
1个月前
已完结
Effects of Salinity on Physicochemical Properties, Flavor Compounds, and Bacterial Communities in Broad Bean Paste-Meju Fermentation
1个月前
已完结
Metagenomics reveals flavour metabolic network of cereal vinegar microbiota
1个月前
已完结
Multi-Omics analysis reveals the sensory quality and fungal communities of Tibetan teas produced by wet- and dry-piling fermentation
1个月前
已完结
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