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60 积分 2024-12-18 加入
Physicochemical behavior of wheat-sorghum mixed flour and quality evaluation of steamed bread
1个月前
已完结
Ultrasonic cavitation pretreatment of batter: A mechanism for optimizing dough properties
1个月前
已完结
Improvement of oat β-glucan on the quality deterioration of frozen wheat dough and steamed bread
7个月前
已完结
Development and quality analysis of low GI composite buckwheat steamed bun
7个月前
已完结
Physico-chemical properties of flour, dough and bread from wheat and hydrothermally-treated finger millet
8个月前
已完结
Effects of pressure in hand kneading and mechanical bionic kneading on dough formation and texture properties
8个月前
已完结
Supplementation of wheat flour products with wheat bran dietary fiber: Purpose, mechanisms, and challenges
8个月前
已完结
Wheat flour enriched with oat β -glucan: A study of hydration, rheological and fermentation properties of dough
8个月前
已完结
Dynamic characteristics of dough during the fermentation process of Chinese steamed bread
8个月前
已完结
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