Lv3
328 积分 2025-01-05 加入
Enhancing the Protein, Mineral Content, and Bioactivity of Wheat Bread through the Utilisation of Microalgal Biomass: A Comparative Study of Chlorella vulgaris, Phaeodactylum tricornutum, and Tetraselmis chuii
13天前
已完结
Anti-digestive reconstituted rice prepared by extrusion of modified japonica rice starch: Structural, physicochemical, and digestive properties
3个月前
已完结
Starch structure and exchangeable protons contribute to reduced aging of high-amylose wheat bread
4个月前
已完结
Physicochemical and Nutritional Evaluation of Bread Incorporated with Ayocote Bean (Phaseolus coccineus) and Black Bean (Phaseolus vulgaris)
4个月前
已完结
Multi-structural characterization of sorghum flour addition on bread staling dynamics: texture, thermal properties and molecular mobility
4个月前
已完结
Staling of gluten-free breads: physico-chemical properties and 1H NMR mobility
4个月前
已完结
Insight into curdlan alleviating quality deterioration of frozen dough during storage: Fermentation properties, water state and gluten structure
4个月前
已完结
Effect of desalted egg white and gelatin mixture system on frozen dough
4个月前
已完结
Impact of long-term frozen storage on the dynamics of water and ice in wheat bread
4个月前
已完结
Effect of controlled gelatinization in excess water on digestibility of waxy maize starch
8个月前
已完结
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