Lv1
40 积分 2024-08-30 加入
Behavioral Changes in Glutenin Macropolymer Fermented byLactobacillus plantarumLB-1 to Promote the Rheological and Gas Production Properties of Dough
6小时前
待确认
The effects of cooperative fermentation by yeast and lactic acid bacteria on the dough rheology, retention and stabilization of gas cells in a whole wheat flour dough system – A review
6小时前
已完结
Screening of Protease-Producing Bacterium from Octopus vulgaris Intestine,Fermentation Conditions and Enzymatic Properties
6个月前
已关闭
A quantitative starch–iodine method for measuring alpha-amylase and glucoamylase activities
8个月前
已完结
Sigma's Non-specific Protease Activity Assay - Casein as a Substrate
8个月前
已完结
Supplementation of Alkaline Phytase (Ds11) in Whole‐Wheat Bread Reduces Phytate Content and Improves Mineral Solubility
8个月前
已完结
Isolation and screening of lactic acid bacteria and yeast starters from ersho (traditional Ethiopian sourdoughs) and evaluation of their role in bread production
10个月前
已完结
Titratable Acidity, Perceived Sourness, and Liking of Acidity in Drip Brewed Coffee
10个月前
已完结
皖公网安备34019202002308
