Lv5
1070 积分 2024-06-11 加入
The current situation of pea protein and its application in the food industry
5天前
已完结
Frozen dough steamed products: Deterioration mechanism, processing technology, and improvement strategies
5天前
已完结
Effects of ultrasound assisted dough fermentation on the quality of steamed bread
5天前
已完结
Comparison of the effect of exopolysaccharide-producing lactic acid bacteria from sourdough on dough characteristics and steamed bread quality
6天前
已完结
Co-culturing fructophilic lactic acid bacteria and yeast enhanced sugar metabolism and aroma formation during cocoa beans fermentation
7天前
已完结
Mutually stimulating interactions between lactic acid bacteria and Saccharomyces cerevisiae in sourdough fermentation
12天前
已完结
The health benefits, functional properties, modifications, and applications of pea (Pisum sativum L.) protein: Current status, challenges, and perspectives
14天前
已完结
Impact of glucan type exopolysaccharide (EPS) production on technological characteristics of sourdough bread
1个月前
已关闭
Impact of Exopolysaccharides from Fructilactobacillus sanfranciscensis Ls5 on the Quality of Mantou: A Comparative Study of Fermentation Conditions
1个月前
已完结
Effects of rice bran soluble dietary fiber on the physicochemical properties of frozen dough and the quality of steamed bread
1个月前
已完结
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