Lv11
30 积分 2025-08-05 加入
Characterization of water state and distribution in fibre materials by low-field nuclear magnetic resonance
6小时前
已完结
Preparation of starch dough using damaged cassava starch induced by mechanical activation to develop staple foods: Application in crackers
6小时前
已完结
Investigation into the effects of laccase and ferulic acid on the rheological and baking properties of arabinoxylan-rich doughs
14天前
已完结
Relation between polymer transitions and the extensional viscosity of dough systems during thermal stabilization assessed by lubricated squeezing flow
14天前
已完结
Relation between polymer transitions and the extensional viscosity of dough systems during thermal stabilization assessed by lubricated squeezing flow
18天前
已完结
Pectins as Breadmaking Additives: Effect on Dough Rheology and Bread Quality
3个月前
已完结
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