Lv2
120 积分 2024-12-08 加入
Enzyme applications in baking: From dough development to shelf-life extension
1个月前
已完结
Enhancing rheological performance of laminated dough with whole wheat flour by vital gluten addition
1个月前
已完结
Ingredient Functionality in Multilayered Dough-margarine Systems and the Resultant Pastry Products: A Review
1个月前
已完结
Sunflower Oil-based Oleogel as Fat Replacer in Croissants: Textural and Sensory Characterisation
1个月前
已完结
The relationship between nonlinear viscoelasticity and baking performance in low-saturated puff pastry margarine
1个月前
已完结
Puff pastry with low saturated fat contents: The role of fat and dough physical interactions in the development of a layered structure
2个月前
已完结
Effect of salt reduction on wheat-dough properties and quality characteristics of puff pastry with full and reduced fat content
2个月前
已完结
Characterization of textural, rheological, thermal, microstructural, and water mobility in wheat flour dough and bread affected by trehalose
2个月前
已完结
Combined effects of α-amylase, xylanase, and cellulase coproduced by Stachybotrys microspora on dough properties and bread quality as a bread improver
2个月前
已完结
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