Lv4
460 积分 2025-08-13 加入
Glycaemic Index of Gluten-Free Biscuits with Resistant Starch and Sucrose Replacers: An In Vivo and In Vitro Comparative Study
49分钟前
已完结
Predicting the Glycemic Index of Biscuits Using Static In Vitro Digestion Protocols
58分钟前
已完结
Water mobility and microstructure of gluten network during dough mixing using TD NMR
11个月前
已完结
Effects of salt and kansui on rheological, chemical and structural properties of noodle dough during repeated sheeting process
11个月前
已完结
Effect of endogenous wheat gluten lipids on the non-linear rheological properties of the gluten network
11个月前
已完结
Impact of wheat endogenous lipids on the quality of fresh bread: Key terms, concepts, and underlying mechanisms
11个月前
已完结
Fat Replacers in Baked Food Products
11个月前
已完结
Changes of lipids in noodle dough and dried noodles during industrial processing
11个月前
已完结
Unveiling the dynamic interactions of gluten–starch–water in frozen dough: An in‐depth review
11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
11个月前
已完结
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