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30 积分 2024-06-02 加入
What do we really understand about wheat gluten structure and functionality?
14天前
已完结
Molecular basis of processing wheat gluten toward biobased materials
14天前
已完结
Enhancing acceptability of Chinese steamed bread through corn and oats blending: Formulation, physical, and sensory properties
22天前
已完结
Selective modification of wheat bran affects its impact on gluten-starch dough rheology, microstructure and bread volume
1个月前
已完结
Impact of wheat bran dietary fiber on gluten and gluten-starch microstructure formation in dough
1个月前
已完结
Whole grain chemistry and nutrition from a health perspective: Understanding the fibre-phenolic-starch ménage à trois
1个月前
已完结
Oxidation of commercial α-type zein with hydrogen peroxide improves its hydration and dramatically increases dough extensibility even below its glass transition temperature
1个月前
已关闭
Engineering waxy corn flour with sodium fatty acids: structural modifications and implications for diabetes management
1个月前
已完结
Structural reconfiguration of gluten-starch matrices driven by yeast fermentation and its effects on quality of fermented dried noodles
2个月前
已完结
Effect of sanxan on the composition and structure properties of gluten in salt-free frozen-cooked noodles during freeze-thaw cycles
2个月前
已完结
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