Lv4
750 积分 2024-01-15 加入
Effect of different mixing and kneading process on the quality characteristics of frozen cooked noodle
1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
1个月前
已完结
A Chemometric Approach to Assess the Rheological Properties of Durum Wheat Dough by Indirect FTIR Measurements
1个月前
已完结
Dough surface viscosity during resting process: Effects of water migration and gluten network dynamics
1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
1个月前
已完结
Recent progress in understanding starch gelatinization - An important property determining food quality
1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
1个月前
已完结
Determination of Minerals in Soft and Hard Cheese Varieties by ICP-OES: A Comparison of Digestion Methods
1个月前
已关闭
Effects of thermal sterilization on soy protein isolate/polyphenol complexes: Aspects of structure, in vitro digestibility and antioxidant activity
1个月前
已完结
Effect of grape seed power on the structural and physicochemical properties of wheat gluten in noodle preparation system
1个月前
已完结
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