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2 积分 2025-06-20 加入
Mechanism of texture formation in dried fruits and vegetables: from macroscopic to the molecular level
6天前
已完结
Microbiological safety of dehydrated foods: risk analysis, technology evaluation, and synergistic strategies for next-generation processing
6天前
已完结
Understanding the role of starch and gluten protein in potato pulp/wheat mixed dough
25天前
已完结
Effects of different thawing methods on the physicochemical and structural properties of frozen quinoa dough
26天前
已关闭
Impact of stachyose on frozen dough quality: dough properties, mechanistic insights, and starch digestion resistance
26天前
已完结
A comparative analysis of the properties of doughs prepared by liquid and firm fermentation with a co-culture of Acetobacter tropicalis A3 and Saccharomyces cerevisiae Y10
26天前
已关闭
Effects of freezing temperature and magnetic field intensity on the quality of frozen youtiao dough
26天前
已关闭
The effect of ultrasonic treatment on the properties of batter from medium-gluten flour and its mechanism of action
1个月前
已关闭
Modulating hydrated wheat gluten network structure with different types of polysaccharides: unraveling interaction mechanisms
1个月前
已完结
Mechanism of ultrasound-modulated gluten-inulin interactions: Impact of inulin polymerization degree
1个月前
已完结
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