Lv6
3200 积分 2024-01-23 加入
Correlation of Bread Staling and Starch Digestibility and Role of Carboxymethyl Cellulose
8天前
已完结
Reduced fat content of fried batter-breaded fish nuggets by adding dietary fibers: Insight into wheat starch and gluten conformations, fiber properties and anti-fat absorption capacities
8天前
已完结
The aggregation characteristics of gluten proteins in whole wheat steamed buns at different thermal treatment temperature: An insight from dietary fiber
13天前
已完结
The Combination of Enzymes in the Enhancement of Fibre-Enriched Product Quality: Effects of the Interactions of Dietary Fibre, Gluten Proteins, and Starch Granules on Dough Rheological Properties and Bubble Dynamics
13天前
已完结
Unveiling structural evolution during high-moisture extrusion of soy protein isolate-wheat gluten systems with soy dietary fiber: A sudden shutdown-based study
13天前
已完结
Effect of wheat bran dietary fiber on yeast, sourdough and Lactobacillus plantarum fermented dough: insight from gluten protein structure and aggregation behavior
13天前
已完结
The hydration properties of food-derivedinsoluble dietary fiber: Multi-scaleregulation of component heterogeneity andsize effect
23天前
已完结
Production of Functional White Bread Enriched with Various Dietary Fibers with High Consumer Acceptance
1个月前
已完结
A novel corn stalk pentosan modulates dough structure and rheological properties to improve bread texture, digestibility, and storage stability
1个月前
已完结
Optimising White Wheat Bread Fortification with Vitamin D<sub>3</sub> and Dietary Fibre: Balancing Nutritional Enhancement and Technological Quality
1个月前
已完结
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