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80 积分 2026-07-27 加入
Effects of roasting temperature and duration on color and flavor of a sesame oligosaccharide-protein complex in a Maillard reaction model
11天前
已完结
A review of Maillard reaction in food and implications to kinetic modelling
11天前
已完结
Physical properties and water state changes during storage in soy bread with and without almond
11天前
已完结
New insight into the contribution of wheat starch and gluten to frozen dough bread quality
12天前
已完结
Effect of NaCl on heat-denatured wheat gluten in freeze-thaw cycles: physicochemical properties and molecular structure
12天前
已完结
Adequately increasing the wheat B-starch ratio can improve the structure-properties of dough during freeze-thaw cycles: Mechanisms and conformational relations
12天前
已完结
The role of the gluten network in the crispness of bread crust
12天前
已完结
Mastication of crisp bread: Role of bread texture and structure on texture perception
1个月前
已完结
The role of the gluten network in the crispness of bread crust
1个月前
已完结
Cryoprotective effect of wheat gluten enzymatic hydrolysate on fermentation properties of frozen dough
1个月前
已完结
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