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720 积分 2024-09-12 加入
Effect of black bean supplemented with wheat bran sourdough fermentation by Pediococcus acidilactici or Pediococcus pentosaceus on baking quality and staling characteristics of wheat composite bread
28天前
已完结
The gut microbiome shapes social behaviour across animal species
30天前
已完结
The Effect of Active Packaging on Microbial Stability and Quality of Chinese Steamed Bread
1个月前
已完结
Effect of wheat gluten addition on the quality of thermal‐vacuum packaged Chinese steamed bread
1个月前
已完结
Effect of storage conditions on the quality of frozen steamed bread
3个月前
已完结
Influence of the incubation temperature after heat treatment upon the estimated heat resistance values of spores of Bacillus subtilis
3个月前
已完结
The survival of Bacillus subtilis spores in the baking of bread
3个月前
已完结
Effect of Mixed Strain Starter Culture on Rheological Properties of Wheat Dough and Quality of Steamed Bread
3个月前
已完结
Sequence comparison of phoR, gyrB, groEL, and cheA genes as phylogenetic markers for distinguishing Bacillus amyloliquefaciens and B. subtilis and for identifying Bacillus strain B29
4个月前
已完结
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