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40 积分 2026-07-13 加入
Impact of wheat flour-associated endoxylanases on arabinoxylan in dough after mixing and resting
13天前
已完结
Wheat starch structure-function relationship in breadmaking: A review
13天前
已完结
Enhancing freeze-thaw tolerance in pre-fermented frozen dough: The role of mixing temperature and proofing degree
1个月前
已完结
Tissue sulfhydryl groups
1个月前
已完结
Colorimetric Method for Determination of Sugars and Related Substances
1个月前
已完结