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70 积分 2024-11-06 加入
Zein/EGCG/Ca2+ oleogels for margarine substitution in biscuits: impact on dough properties and biscuits quality attributes
4小时前
待确认
Zein/EGCG/Ca2+ oleogels for margarine substitution in biscuits: impact on dough properties and biscuits quality attributes
9天前
已完结
Effect of camellia oil gel on rheology, water distribution and microstructure of flour dough for crispy biscuits
9天前
已完结
Effect of principal ingredients on rheological behaviour of biscuit dough and on quality of biscuits
9天前
已完结
Relationships of protein composition, gluten structure, and dough rheological properties with short biscuits quality of soft wheat varieties
1个月前
已完结
Effect of fat-type on cookie dough and cookie quality
1个月前
已完结
Protein inclusion into ice can dissociate subunits
5个月前
已完结
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