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Physicochemical properties and structure of rice dough and protein based on TGase combined with sodium metabisulfite modification
10小时前
已完结
Unraveling the relationship between large-magnitude extensibility of Lamian dough with gluten molecular interactions and subunit composition
10小时前
已完结
Mini Review: On the Elasticity of Wheat Gluten
28天前
已完结
Green alternative for sodium metabisulfite substitution: Comparison of bacterial and fungal proteases effect in hard biscuit making
28天前
已完结
Physicochemical properties and structure of rice dough and protein based on TGase combined with sodium metabisulfite modification
28天前
已完结
Unraveling the relationship between large-magnitude extensibility of Lamian dough with gluten molecular interactions and subunit composition
28天前
已完结
Enhancement of farinographic characteristics of rice dough and rice bread quality with combined chemical and enzymatic approaches
28天前
已完结
Cereal Food Production with Low Salt
29天前
已完结
Cereal Food Production with Low Salt
29天前
已关闭
Effects of natural inulin on the rheological, physicochemical and structural properties of frozen dough during frozen storage and its mechanism
1个月前
已完结
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