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770 积分 2024-01-15 加入
Evaluation of Physicochemical Characterization of Wheat Flour Dough and Digestibility of White Salt Noodles With Different Resting Temperatures
2个月前
已完结
Structural and quality evaluation of soy enriched functional noodles
2个月前
已完结
Instrumental and Sensory Texture Characterization of Plant‐Based Salmon Sashimi Analogs Formulated With Konjac Glucomannan and Agar
2个月前
已完结
Effect of different mixing and kneading process on the quality characteristics of frozen cooked noodle
4个月前
已完结
Exploring the dynamic water mobility and distribution in model systems of wheat noodles with different gluten-to-starch ratios based on LF-NMR
4个月前
已完结
A Chemometric Approach to Assess the Rheological Properties of Durum Wheat Dough by Indirect FTIR Measurements
4个月前
已完结
Dough surface viscosity during resting process: Effects of water migration and gluten network dynamics
4个月前
已完结
Dynamic Study on Water State and Water Migration during Gluten–Starch Model Dough Development under Different Gluten Protein Contents
4个月前
已完结
Recent progress in understanding starch gelatinization - An important property determining food quality
4个月前
已完结
Determination of sodium, potassium, calcium and magnesium content in milk products by flame atomic absorption spectrometry (FAAS): A joint ISO/IDF collaborative study
4个月前
已完结
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