Lv11
40 积分 2025-04-20 加入
Interaction between xylanase, glucose oxidase and ascorbic acid on the technological quality of whole wheat bread
1小时前
已完结
Effects of microwave heating of wheat on its functional properties and accelerated storage
3天前
已完结
Use of fungal phytase to improve breadmaking performance of whole wheat bread
7天前
已完结
Dephytinized flaxseed flours by phytase enzyme and fermentation: Functional ingredients to enhance the nutritional quality of noodles
10天前
已完结
Enhancement of polyphenol content and antioxidant capacity of oat (Avena nuda L.) bran by cellulase treatment
14天前
已完结
Improving bread quality by carboxymethyl cellulase application
15天前
已关闭
Purification and Biochemical Characterization of a Highly Thermostable Xylanase from Actinomadura sp. Strain Cpt20 Isolated from Poultry Compost
1个月前
已完结
Effects of extrusion process parameters on cooking characteristics and physicochemical, textural, thermal, pasting, microstructure, and nutritional properties of millet‐based extruded products: A review
2个月前
已完结
Enhancement of polyphenol content and antioxidant capacity of oat (Avena nuda L.) bran by cellulase treatment
2个月前
已完结
Cellulases, Hemicellulases, and Pectinases: Applications in the Food and Beverage Industry
2个月前
已完结
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