Lv2
196 积分 2024-05-21 加入
Effect of dietary fiber-rich fractions on texture, thermal, water distribution, and gluten properties of frozen dough during storage
23天前
已完结
Unravelling the relationships between wheat dough extensional properties, gluten network and water distribution
26天前
已完结
Effects of Antarctic krill peptide on structure, rheology, water distribution, and digestibility of starch within unfermented dough during freezing
3个月前
已完结
Impact of wheat bran dietary fiber on gluten aggregation behavior in dough during noodle processing
3个月前
已完结
Effects and underlying mechanisms of insoluble dietary fiber and ferulic acid on the crumb structure of steamed bread
4个月前
已完结
Effect of mulberry leaf polysaccharides on the physicochemical, rheological, microstructure properties and in vitro starch digestibility of wheat starch during the freeze-thaw cycles
4个月前
已完结
A comparative study of molecular structure, rheology, and thermal characteristics of deacetylated konjac glucomannan-treated gluten during frozen storage
4个月前
已完结
Effects of Antarctic krill peptide on structure, rheology, water distribution, and digestibility of starch within unfermented dough during freezing
4个月前
已完结
Rheological properties of dough and bread quality characteristics as influenced by the proportion of wheat flour substitution with orange-fleshed sweet potato flour and baking conditions
4个月前
已完结
Effects of apple fiber on the physicochemical properties and baking quality of frozen dough during frozen storage
4个月前
已完结
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