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4980 积分 2023-07-04 加入
Effect of modified okara dietary fiber on the physicochemical properties, intermolecular interactions, and digestion characteristics of wheat starch
3小时前
待确认
Effect of modified okara dietary fiber on the physicochemical properties, intermolecular interactions, and digestion characteristics of wheat starch
3小时前
已关闭
Fermentation of sauerkraut using soybean whey and analysis of quality characteristics
27天前
已完结
Fermentation of sauerkraut using soybean whey and analysis of quality characteristics
1个月前
已完结
Effect of gluten protein levels on physicochemical and fermentation properties of corn dough
1个月前
已完结
Closing the Fibre Gap—The Impact of Combination of Soluble and Insoluble Dietary Fibre on Bread Quality and Health Benefits
2个月前
已完结
Effects of different gelatinization degrees of starch in potato flour on the quality of steamed bread
3个月前
已完结
Fortification of Chinese Steamed Bread Through Broken Ganoderma lucidum Spore Powder Incorporation: Effects on Physicochemical and Quality Properties
3个月前
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
3个月前
已完结
Impact of celluloses and pectins restrictions on gluten development and water distribution in potato-wheat flour dough
3个月前
已完结
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