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70 积分 2023-08-04 加入
Comparison of small and large deformation measurements to characterize the rheology of wheat flour doughs
5个月前
已完结
Studies of the methodology for fractionation and reconstitution of wheat flours
8个月前
已关闭
Giant proteins with flour power
1年前
已完结
Effects of wheat gliadin and glutenin fractions on dough properties, oil uptake, and microstructure of instant noodles
1年前
已完结
Wheat starch structure–function relationship in breadmaking: A review
1年前
已完结
Involvement of Non‐starch Lipids from Endogenous Wheat in the Development of Bread Dough Rancidity During Frozen Storage
1年前
已完结
Impact of starch–lipid complexes on oil absorption of starch and its mechanism
1年前
已完结
Raman and thermal (TGA and DSC) studies of gluten proteins supplemented with flavonoids and their glycosides
1年前
已完结
Study on mechanism of starch phase transtion in wheat with different moisture content
1年前
已完结
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