Lv5
940 积分 2024-07-22 加入
Lactic acid bacteria bioprotection applied to the malting process. Part II: Substrate impact and mycotoxin reduction
14天前
已完结
Evaluation of texture, retrogradation enthalpy, water mobility, and anti-staling effects of enzymes and hydrocolloids in potato steamed bread
17天前
已完结
Sensory evaluation of wheat bread supplemented with chickpea: The effect of the chickpea flour fermentation
17天前
已完结
Egg white protein addition induces protein aggregation and fibrous structure formation of textured wheat gluten
29天前
已完结
The effects of cooperative fermentation by yeast and lactic acid bacteria on the dough rheology, retention and stabilization of gas cells in a whole wheat flour dough system – A review
1个月前
已完结
Antimicrobial activity and storage stability of cell-free supernatants from lactic acid bacteria and their applications with fresh beef
1个月前
已完结
Inhibitory Mechanism of Lactic Acid Bacteria Cell-Free Supernatant Against Stored Grain Molds
1个月前
已完结
Antifungal effect and some properties of cell-free supernatants of two Bacillus subtilis isolates against Fusarium verticillioides
1个月前
已完结
Influences of light and UV-B on growth and sporulation of the green alga Ulva pertusa Kjellman
2个月前
已关闭
Bacteriophages and their potential for treatment of gastrointestinal diseases
2个月前
已完结
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