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Interactions between soy protein hydrolyzates and wheat proteins in noodle making dough
1个月前
已完结
Identification and quantification of polyphenols in hull, bran and endosperm of common buckwheat ( Fagopyrum esculentum ) seeds
1个月前
已完结
Effect of Chickpea, Broad Bean, or Isolated Soy Protein Additions on the Physicochemical and Sensory Properties of Biscuits
1个月前
已完结
Sesame-enriched delights: A comparative exploration of physicochemical and sensory attributes in fine and whole wheat flour cookies
1个月前
已完结
THE EFFECT OF EXTRACTION CAKE OF OAT GER M ON THE STRUCTURAL AND MECHANICAL PROPERTIES OF RYE-WHEAT DOUGH AND THE QUALITY OF BREAD
1个月前
已关闭
The effect of bread-making methods on functional and quality characteristics of oat bran blended bread
1个月前
已完结
Effects of flour dynamic viscosity on the quality properties of buckwheat noodles
1个月前
已完结
Effect of mixing time on the structural characteristics of noodle dough under vacuum
1个月前
已完结
Study of hydration properties of wheat bran as a function of particle size
1个月前
已完结
Effects of wheat cultivar, bran concentration and endoxylanase on the thermomechanical, viscoelastic and microstructural properties of whole wheat flour dough
8个月前
已完结
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