Lv5
1300 积分 2025-01-03 加入
Metabolism Characteristics of Lactic Acid Bacteria and the Expanding Applications in Food Industry
8小时前
已完结
Enzymatic activities of Lactiplantibacillus plantarum: Technological and functional role in food processing and human nutrition
8小时前
已完结
The impact of addition of pearl millet starch-germ complex in white bread on nutritional, textural, structural, and glycaemic response: Single blinded randomized controlled trial in healthy and pre-diabetic participants
1个月前
已完结
Effect of fermentation methods on properties of dough and whole wheat bread
1个月前
已完结
Effect of Henan and Gansu Starter Cultures Microbial Diversity on Structure and Flavor Property of Mung Bean Bread
1个月前
已完结
Acid-mediated selection and metabolic interactions drive robust assembly of sourdough starter communities across variable initial ratios
1个月前
已完结
Insights into the starch and proteins molecular structure changes of foxtail millet sourdough: Effect of fermentation from grains of cereal to pre-meal
1个月前
已完结
Mechanism of carbohydrate and protein conversion during sourdough fermentation: An analysis based on representative Chinese sourdough microbiota
1个月前
已完结
Leuconostoc mesenteroides AA001: A High-Efficiency Nitrite Degrader Facilitating Controlled and Safe Traditional Vegetable Fermentation
1个月前
已完结
Characterization of growth and metabolomic profiles of Lacticaseibacillus paracasei ProSci-92 as a potential probiotic culture in extended milk fermentation
1个月前
已完结
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