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100 积分 2024-06-03 加入
Quality deterioration mechanism of freeze‐thawed sweet potato oat dough: In terms of ice crystals and protein changes
2天前
已完结
Effect of raw and heat‐treated yellow lentil flour on starch‐based gluten‐free noodle quality
1个月前
已完结
The interaction between inulin and wheat starch and effects of inulin on frozen storage quality of noodles
1个月前
已完结
Effects of multiple freeze–thaw cycles on the quality of frozen dough
3个月前
已完结
Effects of freeze‐thaw treatments at different temperatures on the properties of gluten protein from fermented dough
4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
4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
4个月前
已完结
Evaluation of mannitol and xylitol on the quality of wheat flour and extruded flour products
6个月前
已完结
Evaluation of mannitol and xylitol on the quality of wheat flour and extruded flour products
6个月前
已完结
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