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Phosphate substitution degree-dependent modulation of stability and steamed bread quality in frozen dough: Insights from phosphorylated long-chain inulin
6个月前
已完结
Effects of oil and heating on the physicochemical and microstructural properties of gluten-starch dough
7个月前
已完结
Effect of replacement of fat with sesame oil and additives on rheological, microstructural, quality characteristics and fatty acid profile of cakes
7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
7个月前
已完结
How does the degree of phosphorylation substitution affect the protective effect of long-chain inulin on the quality deterioration of frozen dough?
7个月前
已完结
Ultrasound-assisted process of dough for noodle production: Textural properties, moisture distribution, microstructure and cooking quality
7个月前
已完结
From wheat gluten wastewater to functional biscuits: Extraction, characterization, and application of water-unextractable arabinoxylan in low-GI fermented biscuits
7个月前
已完结
Effect of Jiuniang pretreatment on the quality of Tartary buckwheat dough and steamed bread: a focus on the protein of dough and interface properties of dough liquor
7个月前
已完结
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