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10 积分 2025-03-14 加入
Effect of extruded starches on the structure, farinograph characteristics and baking behavior of wheat dough
17天前
已完结
Investigating the impact of sprouting on starch properties of wheat flour and non-linear rheological behavior of bread dough
19天前
已完结
Impact of acetylated konjac glucomannan on dough quality and improvement mechanism
20天前
已完结
Physicochemical and structural properties of gluten-free black rice dough: the effect and mechanism analysis of inulin polymerization degree and replacement level
3个月前
已完结
The role of inorganic salts in dough properties and noodle quality—A review
3个月前
已完结
Effect of phosphate salts on the gluten network structure and quality of wheat noodles
3个月前
已完结
Effects of thermal treatment and Glucono-δ-lactone on the quality of alkaline dough and steamed buns
3个月前
已完结
Alleviative effects of phosphates on quality deterioration of frozen dough during freeze–thaw cycles: A focus on gluten aggregation and dough fermentation
3个月前
已完结
Elucidation on the quality improvement of dumpling wrappers by glycosylated potato protein under freeze-thaw cycle treatment
3个月前
已完结
Impact of fermentation methods on gluten aggregation and structural properties in frozen cooked fermented hollow noodles during freeze-thaw cycles
7个月前
已完结
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