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40 积分 2024-11-25 加入
Quality enhancement of frozen dough steamed bread by Sanxan: A study on multi-stage regulation of gluten-starch matrix
1个月前
已完结
Effect of lion's mane mushroom (Hericium erinaceus) on dough rheology, protein structure, and quality of steamed bread
1个月前
已完结
Effect of enzymolysis combined with Maillard reaction treatment on functional and structural properties of gluten protein
1个月前
已完结
Effects of Die Temperature and Repeated Extrusion on Chemical Components and Antioxidant Properties of Extruded White Ginseng
1个月前
已完结
Effect of different enzymes on thermal and structural properties of gluten, gliadin, and glutenin in triticale whole-wheat dough
2个月前
已完结
Effects of Die Temperature and Repeated Extrusion on Chemical Components and Antioxidant Properties of Extruded White Ginseng
2个月前
已关闭
Polygonatum polysaccharides improving the physicochemical property and quality of fermented frozen dough
3个月前
已完结
Polygonatum polysaccharides improving the physicochemical property and quality of fermented frozen dough
4个月前
已完结
The analysis of raw and processed Polygonatum kingianum saponins and stimulatory mechanism in Caenorhabditis elegans
6个月前
已完结
Review on the genus Polygonatum polysaccharides: Extraction, purification, structural characteristics and bioactivities
6个月前
已完结
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