Lv11
40 积分 2024-03-23 加入
Mechanistic insights into the impact of acetic acid, lactic acid, and succinic acid on the dough rheology, the breadmaking process, and the specific volume of wholemeal sourdough-type bread
11小时前
待确认
The growth and mycorrhization of young Berberis microphylla G. Forst. plants are differently affected by organic and inorganic fertilizers, depending on the substrate
1年前
已完结
Use of Lactococcus lactis to enrich sourdough bread with gamma-aminobutyric acid
1年前
已完结
Since 2024 Since 2023 Since 2020 Custom range... Sort by relevance Sort by date Any type Review articles [Quick download] [Download journal articles for free] Evaluation of using a combination of enzymatic hydrolysis and lactic acid fermentation for γ-aminobutyric acid production from soymilk
1年前
已完结
Effect of steam explosion treatment on structural and physicochemical properties, and potential application of soluble dietary fiber from grain and oil processing by-products: A review
1年前
已完结
Characterization of scalded dough and its impact on the growth of mixed yeasts originating from Jiaozi
1年前
已完结
Effects of gelatinization degree and boiling water kneading on the rheology characteristics of gluten-free oat dough
1年前
已完结
Screening of gamma‐aminobutyric acid‐producing lactic acid bacteria and the characteristic of glutamate decarboxylase from Levilactobacillus brevis F109‐MD3 isolated from kimchi
1年前
已完结
Comparison of the effect of exopolysaccharide-producing lactic acid bacteria from sourdough on dough characteristics and steamed bread quality
1年前
已完结
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