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80 积分 2024-06-03 加入
Development and optimization of fish‐fortified instant noodles using response surface methodology
15小时前
待确认
Effect of oil and shortening in rice bread quality: Relationship between dough rheology and quality characteristics
1天前
已完结
Effects of trehalose and dough additives incorporating enzymes on physical characteristics and sensory properties of frozen savory Danish dough
28天前
已完结
Effects of trehalose, transglutaminase, and gum on rheological, fermentation, and baking properties of frozen dough
28天前
已完结
Effect of canna edulis ker flour on quality of quick‐frozen dumpling wrappers
1个月前
已完结
Effect of tea polyphenols on the quality characteristics of fresh wheat noodles in the storage
1个月前
已完结
Effect of tea polyphenols on the quality characteristics of fresh wheat noodles in the storage
2个月前
已完结
Microstructural, dehydration and rehydration properties of rice starch granules in noodles as affected by water and oil addition using vacuum impregnation
2个月前
已完结
Chitooligosaccharide–gallic acid complexes suppress the denaturation of myofibrillar proteins in peeled shrimp (Litopenaeus vannamei) during frozen storage
4个月前
已完结
Effect of oil and shortening in rice bread quality: Relationship between dough rheology and quality characteristics
4个月前
已完结
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