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100 积分 2024-06-03 加入
Contributions of Fat Content and Oxidation to the Changes in Physicochemical and Sensory Attributes of Pork Dumpling Filler during Frozen Storage
2个月前
已完结
Effect of Freezing Rate and Storage Time on Gluten Protein Solubility, and Dough and Bread Properties
2个月前
已完结
Trehalose and its applications in the food industry
3个月前
已完结
Quality deterioration mechanism of freeze‐thawed sweet potato oat dough: In terms of ice crystals and protein changes
3个月前
已完结
Effect of raw and heat‐treated yellow lentil flour on starch‐based gluten‐free noodle quality
4个月前
已完结
The interaction between inulin and wheat starch and effects of inulin on frozen storage quality of noodles
4个月前
已完结
Effects of multiple freeze–thaw cycles on the quality of frozen dough
6个月前
已完结
Effects of freeze‐thaw treatments at different temperatures on the properties of gluten protein from fermented dough
7个月前
已完结
Spray‐dried microcapsules of red palm olein‐flaxseed oil blend: Development, physicochemical characterization, and evaluation of its potential applications as a fat replacer and β‐carotene fortificant in cupcakes
7个月前
已完结
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