Lv52
1434 积分 2024-03-14 加入
绝密航天跑刀私聊
Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato–wheat flour
1个月前
已完结
Study of the protein, antioxidant activity, and starch duringin vitrosimulated digestion of green wheat and wheat cooked flours
1个月前
已完结
Retrogradation of green wheat cake prepared from green wheat flour and peeled mung bean flour
1个月前
已完结
Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato–wheat flour
1个月前
已完结
Retrogradation of green wheat cake prepared from green wheat flour and peeled mung bean flour
1个月前
已完结
Development and Characterization of Pleurotus ostreatus Mushroom—Wheat Bread
2个月前
已完结
Effect of green wheat flour addition on the dough, gluten properties, and quality of steamed bread
2个月前
已完结
Bread making with sourdough and intact cereal and legume grains – effect on glycaemic index and glycaemic load
2个月前
已完结
Development of Low Glycemic Index (GI) Foods by Incorporating Pulse Ingredients into Cereal‐Based Products: Use of In Vitro Screening and In Vivo Methodologies
2个月前
已完结
Synergistic Stabilization of Silkworm Pupal Protein and Xanthan Gum Pickering Emulsions for High-Precision 3D Food Printing
2个月前
已完结
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