Lv7
4900 积分 2023-07-04 加入
Seeds of Coix lacryma-jobi as a functional additive in steamed buns: Effects on bun quality and starch digestibility
2天前
已完结
A review of bread qualities and current strategies for bread bioprotection: Flavor, sensory, rheological, and textural attributes
4天前
已完结
Amyloid-like Aggregation of Wheat Gluten and Its Components during Cooking: Mechanisms and Structural Characterization
4天前
已完结
Effect of curdlan on the aggregation behavior of gluten protein in frozen cooked noodles during cooking
4天前
已完结
Effects of the interaction of different particle size wheat bran dietary fiber with gluten protein and starch on dough structure and properties
4天前
已完结
Low-sodium salt mediated aggregation behavior of gluten in wheat dough
4天前
已完结
Effect of Tremella fuciformis on dough structure and rheology, noodle flavor, and quality characteristics
4天前
已完结
Regulation of ice crystal growth in frozen dough: From the effect of gluten and starch fractions interaction on water binding — A review
4天前
已完结
Processing quality and aroma characteristics of fresh noodles intermingled with large-leaf yellow tea powder
4天前
已完结
Investigating the Effects of NaCl on the Formation of AFs from Gluten in Cooked Wheat Noodles
4天前
已完结
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