Lv3
350 积分 2022-11-06 加入
Impact of Monascus purpureus nano-biomass pigment-rich powder on noodle quality
5个月前
已完结
Demarcating quality improvement mechanisms in fresh yellow alkaline noodles: Insights into water-solid interaction, gluten network development, and starch properties during noodles resting
5个月前
已完结
EFFECTS OF EMULSIFIERS ON DOUGH RHEOLOGICAL PROPERTIES AND THE TEXTURE OF EXTRUDED NOODLES
5个月前
已完结
Effects of Incorporated Emulsifiers Into Noodles on V-amylose Formation, Digestibility, and Structural Characteristics
5个月前
已完结
Multifactorial Analysis of Quality Characteristics and Digestive Properties of Wheat Noodles and Current Status of Noodle Quality Modeling: A Review
5个月前
已完结
Demarcating quality improvement mechanisms in fresh yellow alkaline noodles: Insights into water-solid interaction, gluten network development, and starch properties during noodles resting
5个月前
已完结
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