Lv5
1150 积分 2024-03-19 加入
Effect of noodle specifications on the quality characteristics of fermented hollow noodles
1个月前
已完结
Combined Lactobacillus plantarum fermentation and heat-moisture treatment: Correlation analysis of physicochemical properties of rice flour and quality of rice noodles
1个月前
已完结
Dual frequency ultrasound assisted germination improves the structural, functional, and in vitro digestion characteristics of pea protein isolate
2个月前
已完结
Improving pea protein functionality by combining high-pressure homogenization with an ultrasound-assisted Maillard reaction
2个月前
已完结
Physicochemical, functional and rheological properties of fermented and non-fermented starch from canary seed (Phalaris canariensis)
2个月前
已完结
Effect of fermentation time and addition amount of rice sourdoughs with different microbial compositions on the physicochemical properties of three gluten-free rice breads
2个月前
已完结
Effects of alkali purification and fermentation on the structure and properties of rice starch gel
2个月前
已完结
High amylose wheat starch increases the resistance to deformation of wheat flour dough
2个月前
已完结
Modulating the highland barley hordein/glutelin ratio can improve reconstituted fermented dough characteristics to promote Chinese Mantou quality
2个月前
已完结
Changes in rheology and components during the processing of Chinese traditional handmade hollow dried noodle
2个月前
已完结
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