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30 积分 2026-02-25 加入
Influence of Wheat Flour Type on the Production of Flavour Compounds in Wheat Sourdoughs
2个月前
已完结
Kinetics of microbial growth, gas production, and dough volume increase during leavening
2个月前
已完结
The evolution of panary fermentation and dough development—A review
2个月前
已完结
The impact of yeast fermentation on dough matrix properties
2个月前
已完结
Particle Size Distribution in Wheat Starch and Its Importance in Processing
2个月前
已关闭
Influence of cross-linked potato starch treated with POCl3 on DSC, rheological properties and granule size
2个月前
已完结
Influence of cross-linked potato starch treated with POCl3 on DSC, rheological properties and granule size
2个月前
已关闭
Effect of acid–alcohol treatment on the molecular structure and physicochemical properties of maize and potato starches
2个月前
已完结
INFLUENCE OF TEMPERATURE ON YEAST GROWTH AND FERMENTATION
2个月前
已完结
Studies on the Functional Characteristics and Digestibility of Starches from Phaseolus vulgaris Biotypes
2个月前
已完结
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