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394 积分 2024-11-24 加入
Investigation of physical, nutritional and sensory properties of wheat bread treated with purified thermostable cellulase and alpha amylase
3天前
已完结
Effect of chemical and enzymatic modifications on the structural and physicochemical properties of dietary fiber from purple turnip (Brassica rapa L.)
3天前
已完结
Improvement in the rheological properties and gas phase of dough, and overall quality of dietary fibre enriched products: Enzymatic modification on the composition and structure of dietary fibre
13天前
已完结
Effect of the Amount and Particle Size of Pineapple Peel Fiber on Dough Rheology and Steamed Bread Quality
14天前
已完结
Enhancement of Dough Processing and Steamed Bread Quality with Modified Soybean Residue Dietary Fiber
14天前
已完结
Enhancement of Dough Processing and Steamed Bread Quality with Modified Soybean Residue Dietary Fiber
21天前
已完结
Interactions of arabinan-rich pectic polysaccharides with polyphenols
1个月前
已完结
Study of phenolic-polysaccharide interactions in Brown seaweed
1个月前
已完结
Antioxidant and Anti-Aging Properties of Polyphenol–Polysaccharide Complex Extract from Hizikia fusiforme
1个月前
已完结
The Merits and the Pitfalls of Low Carbohydrate Diet: A Concise Review
1个月前
已完结
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