Lv1
8 积分 2023-10-19 加入
Impact of celluloses and pectins restrictions on gluten development and water distribution in potato-wheat flour dough
4个月前
已完结
Effect of enzymolysis combined with Maillard reaction treatment on functional and structural properties of gluten protein
4个月前
已完结
Enrichment of vegan gluten-free pasta with basil seeds: Cooking quality, nutritional and antioxidant properties
5个月前
已完结
Effects of Artemisia dracunculus powder on dough rheology and quality properties as a novel ingredient in bread formulation
5个月前
已完结
Enhancing nutritional value and flavor profiles of whey powder through fungal fermentation with Aspergillus oryzae and Neurospora intermedia
5个月前
已完结
Physicochemical, textural, and sensory properties of low-fat beef sausages formulated with Xanthan-Locust bean gum blends
5个月前
已完结
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