Lv11
24 积分 2025-11-17 加入
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Black rice flour‐induced changes in gluten conformation in fresh, pre‐fermented and frozen dough
5小时前
已完结
Effect of baked wheat germ on gluten protein network in steamed bread dough
5天前
已完结
Effects of Glucose Oxidase and Sodium Stearoyl Lactate as a Compound Modifier on Improving the Quality of Wheat Dough and Its Steamed Bread
5天前
已完结
Aerobic granulation in a continuous-flow simultaneous nitrification, endogenous denitrification, and phosphorus removal system fed with low-strength wastewater: Granulation mechanism and microbial succession
5天前
已完结
Relationships of flour solvent retention capacity, secondary structure and rheological properties with the cookie making characteristics of wheat cultivars
5天前
已完结
Extrusion of pectin/starch blends plasticized with glycerol
15天前
已完结
Impact of Different Frozen Dough Technology on the Quality and Gluten Structure of Steamed Buns
29天前
已完结
Effect of ultrasound-assisted freezing on the textural characteristics of dough and the structural characterization of wheat gluten
29天前
已完结
Diverse binding poses of agonistic neurotoxins on human Nav1.6
1个月前
已完结
Functional role of citrus fiber as an emulsifier in dough rheology, gluten structure formation and bread quality characteristics
1个月前
已完结
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