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190 积分 2025-09-12 加入
Antioxidant Properties of Lactic Acid Bacteria
3个月前
已完结
Antioxidant Properties of Lactic Acid Bacteria
3个月前
已完结
Role of lactic acid bacteria in flavor development in traditional Chinese fermented foods: A review
3个月前
已完结
Citrate metabolism in lactic acid bacteria
3个月前
已完结
Effects of cereal flour types and sourdough on dough physicochemical properties and steamed bread quality
3个月前
已完结
Lactobacillus-fermented sourdoughs improve the quality of gluten-free bread made from pearl millet flour
4个月前
已完结
Research progress on processing and nutritional properties of fermented cereals
4个月前
已完结
A review of the effects of fermentation on the structure, properties, and application of cereal starch in foods
6个月前
已完结
An Overview of the Retrogradation Properties of Starch in Rice‐Based Foods: Influencing Factors, Regulating Approaches and Mechanisms
7个月前
已完结
Exploring Compositional and Technological Strategies to Enhance the Quality of Millet-Based Bread: An Overview of Current and Prospective Outlooks
9个月前
已完结
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