Lv4
410 积分 2024-01-15 加入
Effect of different arbuscular mycorrhizal fungi on Cadmium absorption of Sedum aizoon L
5天前
已完结
Effect of Flammulina velutipes Soluble Dietary Fiber on Dough Processing Characteristics and Micro-Fermented Dried Noodles Quality Properties
5天前
已完结
Effects of different adzuki bean flour additions on structural and functional characteristics of extruded buckwheat noodles
5天前
已完结
Effect of Flammulina velutipes Soluble Dietary Fiber on Dough Processing Characteristics and Micro-Fermented Dried Noodles Quality Properties
5天前
已完结
Incorporation of sugarcane bagasse in the development of high dietary fibre noodles
12天前
已完结
Pasting properties and the baking functionality of whole‐grain wheat flour with different amylose and dietary fibers content
19天前
已完结
Effect of soluble dietary fibre from barley on the rheology, water mobility and baking quality of wheat flour dough
19天前
已完结
Evaluation of the processing quality of noodle dough containing a high Tartary buckwheat flour content through texture analysis
19天前
已完结
Infrared Spectroscopy Study on the Crystal Structure of Modified Starch
19天前
已完结
Effects of inulin with different polymerisation degrees on dough rheology and water distribution in the fresh noodles
19天前
已完结
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