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70 积分 2024-03-25 加入
Effect of Processing on Gluten Aggregation Behavior and Related Product Quality in Wheat-Based Noodle: A Review
4个月前
已完结
Physicochemical properties and structure of rice dough and protein based on TGase combined with sodium metabisulfite modification
4个月前
已完结
Unraveling the relationship between large-magnitude extensibility of Lamian dough with gluten molecular interactions and subunit composition
4个月前
已完结
Mini Review: On the Elasticity of Wheat Gluten
5个月前
已完结
Green alternative for sodium metabisulfite substitution: Comparison of bacterial and fungal proteases effect in hard biscuit making
5个月前
已完结
Physicochemical properties and structure of rice dough and protein based on TGase combined with sodium metabisulfite modification
5个月前
已完结
Unraveling the relationship between large-magnitude extensibility of Lamian dough with gluten molecular interactions and subunit composition
5个月前
已完结
Enhancement of farinographic characteristics of rice dough and rice bread quality with combined chemical and enzymatic approaches
5个月前
已完结
Cereal Food Production with Low Salt
5个月前
已完结
Cereal Food Production with Low Salt
5个月前
已关闭
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