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400 积分 2025-10-18 加入
Impact of acetylated konjac glucomannan on dough quality and improvement mechanism
1天前
已完结
Effects of konjac glucomannan on the water distribution of frozen dough and corresponding steamed bread quality
2个月前
已完结
The influence of water-soluble arabinoxylan on the rheological properties of model dough and the interfacial properties of imitation dough liquor
2个月前
已完结
Effects of malic acid sweet potato starch ester on the structural and physicochemical properties of wheat dough
2个月前
已完结
Impact of acetylated konjac glucomannan on dough quality and improvement mechanism
2个月前
已完结
Improvement of oat β-glucan on the quality deterioration of frozen wheat dough and steamed bread
3个月前
已完结
Unraveling the synergy of wheat-based probiotic- fermented modified dietary Fibers, resistant starch, and gluten in constructing high-quality, low Glycemic index noodles
3个月前
已完结
Interaction between wheat starch and hawthorn seed polysaccharide and its influence on starch properties and in vitro digestibility
3个月前
已完结
Influence of combined xanthan gum, egg white protein, and cellulose nanofibers on the rheological, fermentation and microstructural properties of gluten-free sweet potato dough and its breads quality characteristics
3个月前
已完结
Isolation of novel wheat bran antifreeze polysaccharides and the cryoprotective effect on frozen dough quality
3个月前
已完结
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