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60 积分 2024-09-28 加入
Effects of the interaction of different particle size wheat bran dietary fiber with gluten protein and starch on dough structure and properties
7小时前
已完结
Metatranscriptomics reveals the effect of fermentation by Pediococcus acidilactici and Rhizopus oryzae on the quality of mutton sausages and the mechanism of odor metabolism
1个月前
已完结
Natural polysaccharides mediated “low-molecular-bridging" network in fermented soybean protein gels: Interaction, microstructure, and rheological properties
2个月前
已完结
Chickpea sourdough as a functional ingredient in gluten-free bread: Impact on quality attributes
2个月前
已完结
Effects of gelatinization degree and boiling water kneading on the rheology characteristics of gluten-free oat dough
3个月前
已完结
Soybean 7S globulin and rice proteins form network structures: A comprehensive study of rice dough and rice bread
3个月前
已关闭
Unveiling the binding mechanism between egg white proteins and wheat glutens during the dough mixing process
3个月前
已完结
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