Lv24
130 积分 2025-03-29 加入
Microscopic analysis of gluten network development under shear load—combining confocal laser scanning microscopy with rheometry
7天前
已完结
Effect of soluble dietary fibre addition on rheological and breadmaking properties of wheat doughs
7天前
已完结
Wheat Gluten Functionality as a Quality Determinant in Cereal-Based Food Products
8天前
已完结
Impact of Hemp (Cannabis sativa L.) Protein Addition on the Rheological Properties of Wheat Flour Dough and Bread Quality
8天前
已完结
The role of protein and its hydrolysates in regulating the digestive properties of starch: A review
17天前
已完结
Improvement of the protein quality of wheat bread through faba bean sourdough addition
21天前
已完结
Effect of ultrasound-assisted enzyme treatment on the quality of chicken breast meat
23天前
已完结
Influence of short chain fructo-oligosaccharide (SC-FOS) on the dough rheological, microstructural properties and, bread quality during storage
1个月前
已完结
Vacuum modification of partial-baked wheat bread: Evaluation of the physicochemical, microstructural properties and acrylamide content
1个月前
已完结
Impact of xanthan gum on gluten microstructure and bread quality during the freeze-thaw storage
1个月前
已完结
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