Lv2
128 积分 2023-12-12 加入
Study on the Effect of Microwaved Brewer’s Spent Grains on the Quality and Flavor Characteristics of Bread
6个月前
已完结
Changes in the physicochemical and protein distribution properties of dough with the wheat oligopeptide incorporation
8个月前
已完结
Aerobic granulation in a continuous-flow simultaneous nitrification, endogenous denitrification, and phosphorus removal system fed with low-strength wastewater: Granulation mechanism and microbial succession
9个月前
已完结
Dietary fiber-gluten protein interaction in wheat flour dough: Analysis, consequences and proposed mechanisms
9个月前
已完结
Impact of enzymatic extruded brown rice flour on wheat-based dough properties and bread quality
11个月前
已完结
Debranching by enzymatic extrusion of oat flour for enhanced amylose-lipid complex formation: Effects on in vitro digestibility and functional properties
11个月前
已完结
Unveiling the breadmaking transformation: Structural and functional insights into Arabinoxylan
11个月前
已完结
Effect of extruded soybean okara on the texture, rheology, and structural properties of high-fiber composite dough
11个月前
已完结
Modified insoluble dietary fibers in okara affect body composition, serum metabolic properties, and fatty acid profiles in mice fed high-fat diets: an NMR investigation
11个月前
已完结
Improving freeze tolerance of yeast and dough properties for enhancing frozen dough quality - A review of effective methods
11个月前
已完结
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