Lv1
86 积分 2024-09-25 加入
Heat-induced inulin-gluten gel: Insights into the influences of inulin molecular weight on the rheological and structural properties of gluten gel to molecular and physicochemical characteristics
1个月前
已完结
Effects of natural inulin on the rheological, physicochemical and structural properties of frozen dough during frozen storage and its mechanism
1个月前
已完结
Effect of inulin on rheological and thermal properties of gluten-free dough
1个月前
已完结
Effect of soluble dietary fibre addition on rheological and breadmaking properties of wheat doughs
1个月前
已完结
Improvement in the rheological properties and gas phase of dough, and overall quality of dietary fibre enriched products: Enzymatic modification on the composition and structure of dietary fibre
1个月前
已完结
The interaction between inulin and wheat starch and effects of inulin on frozen storage quality of noodles
1个月前
已完结
Water state and distribution in noodle dough using low-field nuclear magnetic resonance and differential scanning calorimetric
1个月前
已关闭
A review of the effects of fermentation on the structure, properties, and application of cereal starch in foods
1个月前
已完结
Regulation of baking quality and starch digestibility in whole wheat bread based on β-glucans and protein addition strategy: Significance of protein-starch-water interaction in dough
1个月前
已完结
Effect of salt and kansui on rheology, water mobility and physicochemical properties of long-chain inulin non-fermented dough and its noodles quality
1个月前
已完结
皖公网安备34019202002308
