Lv31
310 积分 2025-06-13 加入
Classification and measurement of nutritionally important starch fractions
6小时前
已完结
Effect of enzyme compositions on the rheological properties of bread dough enriched in buckwheat flour
1个月前
已完结
Individual and combined effects of α‐amylase, xylanase, and cellulase on the breadmaking and nutritional properties of steamed bun enriched in wheat bran
1个月前
已完结
Effect of Enyzmes on the Quality and Predicting Glycaemic Response of Chinese Steamed Bread
1个月前
已完结
A combined use of different functional additives for improvement of wheat flour quality for bread making
1个月前
已完结
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