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170 积分 2025-09-12 加入
Effects of cereal flour types and sourdough on dough physicochemical properties and steamed bread quality
1天前
已完结
Lactobacillus-fermented sourdoughs improve the quality of gluten-free bread made from pearl millet flour
2天前
已完结
Research progress on processing and nutritional properties of fermented cereals
7天前
已完结
A review of the effects of fermentation on the structure, properties, and application of cereal starch in foods
2个月前
已完结
An Overview of the Retrogradation Properties of Starch in Rice‐Based Foods: Influencing Factors, Regulating Approaches and Mechanisms
3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
5个月前
已完结
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