Lv21
130 积分 2024-12-08 加入
Lipid oxidation-mediated protein–starch interactions in walnut cookies: Influence of oil composition on microstructure, texture, and starch retrogradation
3小时前
求助中
Elucidating the structure of melanoidins derived from biscuits: A preliminary study
1个月前
已完结
Enzyme applications in baking: From dough development to shelf-life extension
4个月前
已完结
Enhancing rheological performance of laminated dough with whole wheat flour by vital gluten addition
4个月前
已完结
Ingredient Functionality in Multilayered Dough-margarine Systems and the Resultant Pastry Products: A Review
4个月前
已完结
Sunflower Oil-based Oleogel as Fat Replacer in Croissants: Textural and Sensory Characterisation
4个月前
已完结
The relationship between nonlinear viscoelasticity and baking performance in low-saturated puff pastry margarine
4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
5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
5个月前
已完结
Characterization of textural, rheological, thermal, microstructural, and water mobility in wheat flour dough and bread affected by trehalose
5个月前
已完结
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