Lv1
66 积分 2025-09-25 加入
Determination of soluble wheat protein fractions using the Bradford assay
6小时前
待确认
Ethyl cellulose/hydroxypropyl methyl cellulose‐based oleogel shortening: Effect on batter rheology and physical properties of sponge cake
1个月前
已完结
Effects of Egg on Cake Batter Rheology and Sponge Cake Texture
1个月前
已完结
Aqueous ozone effects on wheat gluten: Yield, structure, and rheology
1个月前
已完结
Effect of gaseous ozone treatment on the microbial and physicochemical properties of buckwheat-based composite flour and shelf-life extension of fresh noodles
2个月前
已完结
Evaluation the quality characteristics of wheat flour and shelf-life of fresh noodles as affected by ozone treatment
2个月前
已完结
Determination of carbonyl content in oxidatively modified proteins
2个月前
已完结
Multifactorial Analysis of Quality Characteristics and Digestive Properties of Wheat Noodles and Current Status of Noodle Quality Modeling: A Review
3个月前
已完结
Ozonation of drinking water: Part I. Oxidation kinetics and product formation
4个月前
已完结
Influence of ozone treatment on functional and rheological characteristics of food products: an updated review
5个月前
已完结
皖公网安备34019202002308
