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20 积分 2025-04-19 加入
Chemistry of gluten proteins
18天前
已完结
Study of structural changes of gluten proteins during bread dough mixing by Raman spectroscopy
19天前
已完结
Effect of Lactylated Gluten and Freeze-Thaw Cycles on Frozen Dough: From Water State and Microstructure
4个月前
已完结
Improved physicochemical and fermentation properties of frozen dough with bacterial cellulose
4个月前
已完结
Rheological and structural insights into frozen dough from wheat varieties with varying gluten content
4个月前
已完结
Ultrasound Treatment Combined with Rhamnolipids for Eliminating the Biofilm of Bacillus cereus
4个月前
已完结
A Comparative Study of Resistant Dextrins and Resistant Maltodextrins from Different Tuber Crop Starches
4个月前
已完结
Effect of low-frequency electric field assisted freezing on ice crystals of tilapia fish protein
4个月前
已完结
Chickpea peptide as a plant-based cryoprotectant in frozen dough: Insight into the water states, gluten structures, and storage stabilities
4个月前
已完结
Regulation of ice crystal growth in frozen dough: From the effect of gluten and starch fractions interaction on water binding — A review
4个月前
已完结
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