Lv2
148 积分 2025-09-17 加入
Improvement of water redistribution, rheology and microstructure of whole black wheat dough with native inulin
23小时前
待确认
Influences of lactic acid bacteria strains on the flavor profiles, metabolites and quality characteristics of red yeast rice produced by solid-state fermentation
6个月前
已完结
Enhancing Antioxidant Activity and Modulating Gut Microbiota Through Lactiplantibacillus plantarum-Fermented Processing Wastewater of Yuba (FPWY)
9个月前
已关闭
Defatted cocoa bean shells as an alternative flour for cookie production within a circular economy approach
1年前
已完结
Influence in physicochemical, nutritional, and antioxidant properties by addition Moringa oleifera leaves in Avena sativa bread
1年前
已完结
Comparative effects of nanocellulose and inulin on the quality of frozen bread dough processed by different freezing methods
1年前
已完结
Esterification plays a significant role on apple pectin interaction with wheat starch: impacting on gelatinization and gels properties
1年前
已完结
The impact of konjac glucomannan deacetylation on its interaction with model and native starch
1年前
已完结
Effect of Spirulina platensis on the structure and aggregation of gluten proteins to improve texture and physiochemical properties of wheat noodles
1年前
已完结
Effects and mechanisms of co-fermentation of sodium sulfite with Bacillus strains on the protein quality of corn gluten meal
1年前
已完结
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