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50 积分 2024-09-28 加入
Cracks in bread crust cause longer crispness retention
13小时前
已完结
Mechanism of molecular interaction between pyrazine flavor substances and Lysozyme: Based on spectroscopy and molecular docking studies
10天前
已完结
Nutritional and Functional Characterization of Chia Expeller and Gluten-Free Flours as Ingredients for Premixes
13天前
已完结
Extruded Quinoa Flour Applied for the Development of Gluten-Free Breads: a Technological, Sensory and Microstructural Approach
1个月前
已完结
Psyllium as an improver in gluten-free breads: Effect on volume, crumb texture, moisture binding and staling kinetics
3个月前
已完结
Effects of alkalinization and addition of pea protein as a co-protein to zein for the development of gluten-free doughs
3个月前
已完结
Chestnut protein as functional ingredients in gluten-free products: evaluation of nutritional properties in native and fermented forms
3个月前
已完结
Thermal treatment of dry zein to improve rheological properties in gluten-free dough
3个月前
已完结
Improvement effect of different protein powder on cooking characteristics of gluten‐free pasta and the establishment of quality evaluation based on principal component analysis
3个月前
已完结
The impact of different hydrocolloids on gluten-free bazlama bread quality
3个月前
已完结
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