Lv1
94 积分 2024-07-19 加入
The cryoprotective effects of antifreeze peptides from pigskin collagen on texture properties and water mobility of frozen dough subjected to freeze–thaw cycles
10小时前
已完结
Water-extractable arabinoxylan improves the properties of gluten during freeze-thaw cycles in steamed bread
2天前
已完结
Physicochemical properties and gluten structures of hard wheat flour doughs as affected by salt
2天前
已完结
Viscoelastic properties, antioxidant activities and structure of wheat gluten modified by rice bran
2天前
已完结
Effect of wheat germ flour addition on wheat flour, dough and Chinese steamed bread properties
4天前
已完结
Effect of emulsifier and guar gum on micro structural, rheological and baking performance of frozen bread dough
4天前
已完结
Effects of natural inulin on the rheological, physicochemical and structural properties of frozen dough during frozen storage and its mechanism
4天前
已完结
Characterization of textural, rheological, thermal, microstructural, and water mobility in wheat flour dough and bread affected by trehalose
6天前
已完结
The alleviative effect of sweet potato protein hydrolysates on the quality deterioration of frozen dough bread in comparison to trehalose
6天前
已完结
Peptide incorporation in frozen dough and steamed bread: Characteristics and structure-function relationship
7天前
已完结
皖公网安备34019202002308
