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Astragalus improves intestinal barrier function and immunity by acting on intestinal microbiota to treat T2DM: a research review
13小时前
已完结
Synergistic modification of sunflower seed protein by pH-cycling and ultrasound to improve its structural and functional properties
13小时前
已完结
Sourdough volatile compounds and their contribution to bread: A review
14小时前
已完结
Generation of aroma compounds during sourdough fermentation: applied and fundamental aspects
14小时前
已完结
Effects of multiple freeze–thaw cycles on the quality of frozen dough
1个月前
已完结
Selectively hydrolyzed soy protein as an efficient quality improver for steamed bread and its influence on dough components
3个月前
已完结
Effects of garlic peptides on rheology, moisture, microstructure, gluten distribution, and baking properties of dough
3个月前
已完结
Heat-induced inulin-gluten gel: Insights into the influences of inulin molecular weight on the rheological and structural properties of gluten gel to molecular and physicochemical characteristics
3个月前
已完结
Evaluation of the antifreeze effects and its related mechanism of sericin peptides on the frozen dough of steamed potato bread
3个月前
已完结
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