Lv2
180 积分 2024-11-25 加入
Enhancing Gluten-Free Dough and Bread Properties Using Xanthan Gum and Its Trifluoroacetic Acid Hydrolytes
2天前
已完结
Recent advances in the impact of novel thermal technologies on gluten-free grain starches: Structures, techno-functional properties, and food applications
1个月前
已完结
Starch and Protein Characteristics of Chestnut Flours and Their Applications in Gluten-Free Products
1个月前
已完结
Changes of aggregation and structural properties of heat-denatured gluten proteins in fast-frozen steamed bread during frozen storage
1个月前
已完结
Impact of wheat starch granule size on viscoelastic behaviors of noodle dough sheet and the underlying mechanism
1个月前
已完结
Enhancement of farinographic characteristics of rice dough and rice bread quality with combined chemical and enzymatic approaches
1个月前
已完结
Tarwi okara (Lupinus mutabilis) native and modified by high-intensity ultrasound as a gluten-free bread improver
2个月前
已完结
Potentially texture-modified food for dysphagia: Gelling, rheological, and water fixation properties of rice starch–soybean protein composite gels in various ratios
2个月前
已完结
Hydro-locking in hydrogel for extreme temperature tolerance
2个月前
已完结
Effect of cross-linking density on the rheological behavior of ultra-soft chitosan microgels at the oil–water interface
3个月前
已完结
皖公网安备34019202002308
