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80 积分 2026-07-17 加入
Effects of different fermentation agents on the quality of foxtail millet steamed bread during processing
11小时前
已完结
Enzymatic modification of wheat starch by a novel maltotetraose-forming amylase from Atopomonas hussainii to retard retrogradation and improve bread quality
4天前
已完结
Mechanistic insights into the impact of acetic acid, lactic acid, and succinic acid on the dough rheology, the breadmaking process, and the specific volume of wholemeal sourdough-type bread
15天前
已完结
Stimulation of probiotics by ultrasound pre-treatment and their subsequent incorporation in bread system: A new strategy for bread containing live probiotic
22天前
已完结
Characteristic aroma compounds during the fermentation of Chinese steamed bread fermented with different starters
26天前
已完结
AI-driven design of next-generation food starter cultures: from empirical screening to intelligent customization
30天前
已完结
Applications of imaging systems for the assessment of quality characteristics of bread and other baked goods: A review
1个月前
已完结
The potential of almonds, hazelnuts, and walnuts SFE-CO2 extracts as sources of bread flavouring ingredients
1个月前
已完结
Radio frequency treatment of quinoa flour enhances the physical properties of gluten-free bread
1个月前
已完结
Improvement on wheat bread quality by in situ produced dextran—A comprehensive review from the viewpoint of starch and gluten
1个月前
已完结
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