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218 积分 2026-05-12 加入
Synergistic modification of wheat bran by fungal-enzymes: From wheat bran composition and properties modulation, gluten protein structure evolution, to wheat dough and noodle quality improvement
14天前
已完结
Fungal fermentation of wheat bran fiber enhances noodle nutritional quality by modulating starch and protein digestion
1个月前
已完结
Unraveling the synergy of wheat-based probiotic-fermented modified dietary Fibers, resistantstarch, and gluten in constructing high-quality,low Glycemic index noodles
2个月前
已完结
Impact of solid-state fermentation using Jiuqu microbiota on dietary fiber of wheat bran and textural properties of whole wheat products
2个月前
已完结
Heat Treatment: A Strategy for Overcoming Challenges in Whole‐Wheat Product Processing
3个月前
已完结
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