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
1个月前
已完结
Effect of enzymolysis combined with Maillard reaction treatment on functional and structural properties of gluten protein
1个月前
已完结
Enrichment of vegan gluten-free pasta with basil seeds: Cooking quality, nutritional and antioxidant properties
1个月前
已完结
Effects of Artemisia dracunculus powder on dough rheology and quality properties as a novel ingredient in bread formulation
1个月前
已完结
Enhancing nutritional value and flavor profiles of whey powder through fungal fermentation with Aspergillus oryzae and Neurospora intermedia
2个月前
已完结
Physicochemical, textural, and sensory properties of low-fat beef sausages formulated with Xanthan-Locust bean gum blends
2个月前
已完结
Incorporation of defatted quinoa flour affects in vitro starch digestion, cooking and rheological properties of wheat noodles
9个月前
已完结
Structural Features of (Glucurono)Arabinoxylans Extracted from Wheat Bran by Barium Hydroxide
11个月前
已完结
Aroma modulation of vegetable oils—A review
1年前
已完结
Effects of different molecular weight water-extractable arabinoxylans on the physicochemical properties and structure of wheat gluten
1年前
已完结
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