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Aqueous ozone effects on wheat gluten: Yield, structure, and rheology
4小时前
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
1个月前
已完结
Evaluation the quality characteristics of wheat flour and shelf-life of fresh noodles as affected by ozone treatment
1个月前
已完结
Determination of carbonyl content in oxidatively modified proteins
1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
1个月前
已完结
Ozonation of drinking water: Part I. Oxidation kinetics and product formation
2个月前
已完结
Influence of ozone treatment on functional and rheological characteristics of food products: an updated review
3个月前
已完结
Moderate wheat starch content reduces oil absorption and in vitro starch digestibility of instant fried noodles
4个月前
已完结
Ultrasound-assisted fermentation of doughs enriched with 7S and 11S soy protein fractions: impacts on quality and protein–protein interactions
4个月前
已完结
Physicochemical properties and fine structural characterization of starch during wheat milling: A comparison of milling methods
4个月前
已完结
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