Lv1
20 积分 2024-06-30 加入
Underlying mechanisms of Antarctic krill peptide in enhancing frozen dough quality: From gluten protein aggregation and microstructure to corresponding steamed bread quality
8小时前
已完结
Effect of bovine hide gelatin antifreeze peptides on the quality of frozen dough treated with freeze-thaw cycles and its steamed bread
1个月前
已完结
Use of a compound modifier to retard the quality deterioration of frozen dough and its steamed bread
1个月前
已完结
Concentration-dependent effect of eugenol on porcine myofibrillar protein gel formation
1个月前
已完结
Effect of mung bean protein on the quality of cooked frozen dumplings
5个月前
已关闭
Characteristics and applications of plant-derived antifreeze proteins in frozen dough: A review
5个月前
已完结
Structural and rheological changes of texturized mung bean protein induced by feed moisture during extrusion
6个月前
已完结
Physicochemical and fermentation properties of pre-fermented frozen dough: Comparative study of frozen storage and freeze–thaw cycles
6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
6个月前
已完结
Deterioration mechanisms and quality improvement methods in frozen dough: An updated review
6个月前
已完结
皖公网安备34019202002308
