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亲爱的研友该休息了!由于当前在线用户较少,发布求助请尽量完整的填写文献信息,科研通机器人24小时在线,伴您度过漫漫科研夜!身体可是革命的本钱,早点休息,好梦!
white33
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30 积分
2023-10-19 加入
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Optimisation of bread quality produced from wheat and proso millet (Panicum miliaceum L.) by adding emulsifiers, transglutaminase and xylanase
1天前
待确认
Effect of different enzymes on thermal and structural properties of gluten, gliadin, and glutenin in triticale whole-wheat dough
1天前
已完结
Investigation of combined effects of xylanase and glucose oxidase in whole wheat buns making based on reconstituted model dough system
3天前
已完结
Investigation of combined effects of xylanase and glucose oxidase in whole wheat buns making based on reconstituted model dough system
3天前
已关闭
Influence of emulsifiers and enzymes on dough rheological properties and quality characteristics of steamed bread enriched with potato pulp
4天前
已完结
Effects of garlic peptides on rheology, moisture, microstructure, gluten distribution, and baking properties of dough
13天前
已完结
Effect of soluble dietary fibre from barley on the rheology, water mobility and baking quality of wheat flour dough
13天前
已完结
Effect of interesterified blend-based fast-frozen special fat on the physical properties and microstructure of frozen dough
13天前
已完结
Effects of konjac glucomannan and freezing on thermal properties, rheology, digestibility and microstructure of starch isolated from wheat dough
26天前
已完结
Moisture, rheology and structure of deacetylated konjac glucomannan-treated dough and the performance of steamed bread under frozen storage
26天前
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