Lv11
50 积分 2025-03-22 加入
Determinants of low glycemic index breads
4小时前
求助中
A Review on Healthier Bread Making: Focusing on the Underlying Mechanisms for Decreasing Glycemic Index
4小时前
已完结
Using Bran of Ancient and Old Grains for Wheat Bread Production
3天前
已完结
Exploiting the Synergy among Olive Oil Mill Wastewater, Microalgae, and Fermentation for Wheat Bread Fortification
4天前
求助中
Effect of Microbial Fermentation on the Fishy-Odor Compounds in Kelp (Laminaria japonica)
10天前
已完结
Removal of fishy flavor in kelp (Laminaria japonica) by natural antioxidant soaking combined with microbial fermentation
11天前
已完结
Lupin flour as a wheat substitute in conventional and sourdough breadmaking: impact on bread physicochemical properties and volatile profile
11天前
已完结
Effect of brown seaweed powder on physical and textural properties of wheat bread
11天前
已完结
Peptidomic analysis of digested products of surimi gels with different degrees of cross-linking: In vitro gastrointestinal digestion and absorption
1个月前
已完结
Ovalbumin/sodium alginate Pickering emulsion: Structural characteristics and its contribution to enhancing the gel properties of Hairtail (Trichiurus haumela) surimi
1个月前
已完结
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