Lv21
110 积分 2024-12-03 加入
Gas cell opening in bread dough during baking
1小时前
待确认
Effects of milling methods on the properties of frozen corn dough: Insights into starch structural and physicochemical properties under repeated freeze-thaw cycles
3天前
已完结
Study on the regulation of water-fat distribution, physical properties and gluten molecular conformation of frozen dough by amphiphilic Tremella polysaccharide - corn germ globulin gel
3天前
已关闭
Effect of metal ion-chelated surfactin on gluten network and starch crystallinity in frozen dough
29天前
已关闭
Physicochemical and fermentation properties of pre-fermented frozen dough: Comparative study of frozen storage and freeze–thaw cycles
2个月前
已完结
Applying superheated steam stabilized rice bran for improving physicochemical and quality properties of frozen dough and steamed bread
4个月前
已完结
Frozen dough steamed products: Deterioration mechanism, processing technology, and improvement strategies
7个月前
已完结
Dynamic changes in fermented purple potato-enriched dough: structural, flavor, and metabolic mechanisms
8个月前
已完结
Quality enhancement of frozen dough steamed bread by Sanxan: A study on multi-stage regulation of gluten-starch matrix
9个月前
已完结
Inoculum size-dependent interactive regulation of metabolism and stress response of Saccharomyces cerevisiae revealed by comparative metabolomics
10个月前
已关闭
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