Lv21
144 积分 2024-09-25 加入
Phosphate substitution degree-dependent modulation of stability and steamed bread quality in frozen dough: Insights from phosphorylated long-chain inulin
6小时前
已完结
Incorporation of purified betacyanin-rich extract from Hylocereus polyrhizus peel into bread and its impacts on dough properties, bread baking quality, and nutritional attributes
6小时前
求助中
Improvement of oat β-glucan on the quality deterioration of frozen wheat dough and steamed bread
6小时前
已完结
Interaction of glyceryl monostearate with gluten: Adsorption behavior, structural changes, and functional implications on dough properties
6小时前
求助中
Inulin as texture modifier in dairy products
8天前
已完结
Effect of inulin on rheological and thermal properties of gluten-free dough
8天前
已完结
Digestion of Whole Wheat and White Breads in the Human Stomach
22天前
已关闭
Effect of modified grapefruit peel dietary fiber on bread: Baking quality, flavor characteristics, and starch digestive properties
24天前
已完结
Effect of insoluble dietary fiber on physicochemical and digestive properties of tilapia surimi gel: Interactions, performance and mechanisms
24天前
已完结
Screening and Application of Novel Homofermentative Lactic Acid Bacteria Results in Low-FODMAP Whole-Wheat Bread
1个月前
已完结
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