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30 积分 2024-06-30 加入
Effect of mung bean protein on the quality of cooked frozen dumplings
3个月前
已关闭
Characteristics and applications of plant-derived antifreeze proteins in frozen dough: A review
3个月前
已完结
Structural and rheological changes of texturized mung bean protein induced by feed moisture during extrusion
4个月前
已完结
Physicochemical and fermentation properties of pre-fermented frozen dough: Comparative study of frozen storage and freeze–thaw cycles
4个月前
已完结
Effects of freeze–thaw cycles on the structural and thermal properties of wheat gluten with variations in the high molecular weight glutenin subunit at the Glu-B1 locus
5个月前
已完结
Deterioration mechanisms and quality improvement methods in frozen dough: An updated review
5个月前
已完结
The modification of wheat gluten and its application in flour
5个月前
已完结
The effect of endogenous phenol and gallic acid on structure and functionalities of mung bean protein in aerated emulsion system
5个月前
已完结
Effect of the addition of microwave, roasting pre‐treated pea flour on dough properties, sensory attributes, and nutritional profiles of steamed bread
8个月前
已完结
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