Lv31
216 积分 2024-05-21 加入
Identification of compounds that contribute to aroma liking of whole wheat bread
4天前
已完结
Effects of polyphenols on volatile profile and acrylamide formation in a model wheat bread system
4天前
已完结
Mechanism of structural and functional changes of matcha bread dough during freezing storage
9天前
已完结
The effects of sugar alcohols on rheological properties, functionalities, and texture in baked products – A review
9天前
已完结
Characterization of textural, rheological, thermal, microstructural, and water mobility in wheat flour dough and bread affected by trehalose
9天前
已完结
Innovative use of wastewater-extracted Arabinoxylans: Elevating steamed bread texture and structure
9天前
已完结
Effect of purple yam flour substitution for wheat flour on in vitro starch digestibility of wheat bread
15天前
已完结
In-situ analysis of the water distribution and protein structure of dough during ultrasonic-assisted freezing based on miniature Raman spectroscopy
15天前
已完结
Study of structural changes of gluten proteins during bread dough mixing by Raman spectroscopy
15天前
已完结
Influence in physicochemical, nutritional, and antioxidant properties by addition Moringa oleifera leaves in Avena sativa bread
19天前
已完结
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