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34 积分 2024-12-03 加入
Elucidating the gas cell stabilization mechanism of buckwheat-wheat steamed bread induced by transglutaminase: A focus on the foaming and air-water interfacial properties of dough liquor
13天前
已完结
Solvent retention capacity: Supplemental solvents for evaluation of gluten quality
22天前
已完结
Components and physicochemical properties of mill streams: Effects on freeze-thaw stability and quality of frozen steamed bread dough
22天前
已完结
Physicochemical characteristics changes in post-ripening of wheat flour mill streams: Effects on dough properties and steamed bread quality
22天前
已完结
Mechanistic insights into how wheat flour mill streams affect Chinese steamed bread quality: A perspective from starch multi-scale structure and physicochemical properties
22天前
已完结
How can we evaluate and predict wheat quality?
22天前
已完结
Effects of milling methods on the properties of frozen corn dough: Insights into starch structural and physicochemical properties under repeated freeze-thaw cycles
1个月前
已完结
Unraveling the impacts of fermentation methods on the protein structural, foaming and air-water interfacial properties of buckwheat steamed bread dough liquor
1个月前
已完结
Mechanism of gas cell stabilization in breadmaking. II. The secondary liquid lamellae
1个月前
已完结
Gas cell opening in bread dough during baking
1个月前
已完结
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