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568 积分 2026-01-08 加入
Soluble dietary fiber from tea residues with inhibitory effects against acrylamide and 5-hydroxymethylfurfural formation in biscuits: The role of bound polyphenols
10天前
已完结
Effects of polyphenols on volatile profile and acrylamide formation in a model wheat bread system
14天前
已完结
Effect of theanine and polyphenols enriched fractions from decaffeinated tea dust on the formation of Maillard reaction products and sensory attributes of breads
14天前
已完结
Effect of soluble dietary fibre addition on rheological and breadmaking properties of wheat doughs
16天前
已完结
Effects of polyphenols on volatile profile and acrylamide formation in a model wheat bread system
18天前
已完结
Effect of modified grapefruit peel dietary fiber on bread: Baking quality, flavor characteristics, and starch digestive properties
22天前
已完结
Closing the Fibre Gap—The Impact of Combination of Soluble and Insoluble Dietary Fibre on Bread Quality and Health Benefits
28天前
已完结
Quality and antioxidant properties of breads enriched with dry onion (Allium cepa L.) skin
28天前
已完结
Impact of replacing wheat flour with lychee juice by-products on bread quality characteristics and microstructure
29天前
已完结
The characteristics of microwave-treated insoluble and soluble dietary fibers from grape and their effects on bread quality
29天前
已完结
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