Lv31
334 积分 2025-10-31 加入
Effects of ultrasound-assisted resting on the tensile properties and gluten network formation of wheat noodle dough
51分钟前
已完结
Improving of noodle quality caused by starch-protein interaction of waxy and strong-gluten wheat flour
52分钟前
已完结
The interaction between starch and gluten and related wheat-based noodles quality, a review
52分钟前
已完结
The interaction between starch and gluten and related wheat-based noodles quality, a review
53分钟前
已完结
Impact of wheat starch granule size on viscoelastic behaviors of noodle dough sheet and the underlying mechanism
53分钟前
已完结
Impact of wheat starch granule size on viscoelastic behaviors of noodle dough sheet and the underlying mechanism
54分钟前
已完结
Effect of grape seed power on the structural and physicochemical properties of wheat gluten in noodle preparation system
55分钟前
已完结
Effect of wheat flour particle size on the quality of fresh white salted noodles
56分钟前
已完结
Effect of wheat flour particle size on the quality of fresh white salted noodles
57分钟前
已完结
Effects of potato/wheat flours ratio on mixing properties of dough and quality of noodles
57分钟前
已完结
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