Lv44
540 积分 2024-01-15 加入
Characterization of soluble dietary fiber from R. oligosporus-fermented sweetpotato residues and its effects on the quality attributes of noodles
10小时前
待确认
Effect of modified soy protein isolate on dough rheological properties and noodle qualities
23小时前
待确认
Exploring the binding mechanism of pumpkin seed protein and apigenin: Spectroscopic analysis, molecular docking and molecular dynamics simulation
1天前
已完结
Mixolab thermo-mechanical behaviour of millet flours and their cookie doughs, flour functionality and baking characteristics
1天前
待确认
Development and quality analysis of low GI composite buckwheat steamed bun
1天前
待确认
Exploring the use of resistant starch from sorghum in gluten-free extruded snacks: chemical composition, physical properties, and starch fraction contents
1天前
待确认
HS-SPME/GC-MS-based multivariate statistics to discriminate differences in volatile flavors, amino acids, and fatty acids during oat fermentation
1天前
待确认
Effect of whey protein isolate on the quality of rice bread
1天前
已完结
Effect of whey protein isolate on the quality of rice bread
2天前
已完结
Mechanism of mechanical force direction and intensity during sheeting on the rheological behavior of dough and gluten protein structure
16天前
已完结
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