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40 积分 2024-04-21 加入
Effects of Different Gluten Proteins on Starch’s Structural and Physicochemical Properties during Heating and Their Molecular Interactions
18小时前
已完结
The effects of gums on macro and micro-structure of breads baked in different ovens
5天前
已完结
Effect of sorghum bran addition on antioxidant activities, sensory properties, and in vitro starch digestibility of Chinese southern‐style steamed bread
6天前
已完结
Combined effect of beet powder and lentil flour as a partial nitrite substitute on physicochemical, texture and sensory characteristics, color, and oxidative stability of pork bologna
16天前
已完结
Physicochemical and Functional Properties of Peeled and Unpeeled Pumpkin Flour
17天前
已完结
Exploring the Mechanism of Sishen Decoction in Intervening Diarrhea-Predominant Irritable Bowel Syndrome with Depression Based on Network Pharmacology
21天前
已完结
Techno-Functional and In Vitro Digestibility Properties of Gluten-Free Cookies Made from Raw, Pre-Cooked, and Germinated Chickpea Flours
23天前
已完结
Evolution of volatiles and quality of Chinese steamed bread during storage at different temperatures
26天前
已完结
Morphological, physicochemical, functional, pasting, thermal properties and digestibility of hausa potato (Plectranthus rotundifolius) flour and starch
26天前
已完结
Effects of transglutaminase and glucose oxidase on the properties of frozen dough: Water distribution, rheological properties, and microstructure
28天前
已完结
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