Lv31
364 积分 2025-09-08 加入
Glass transition features of frozen dough regulated by lentinan molecular weight and their correlation with dough structural and rheological properties
2小时前
已完结
Polysaccharide-Modified Quinoa-Wheat Composite Flour: Optimization of Functional Properties and Flavor Profiles in Steamed Buns
3小时前
已完结
Physicochemical properties and nutritional quality of pre-fermented red bean steamed buns as affected by freeze-thaw cycling
1个月前
已完结
Biscuits: A Substitution of Wheat Flour with Purple Rice Flour
1个月前
已关闭
Effects of natural inulin on the rheological, physicochemical and structural properties of frozen dough during frozen storage and its mechanism
2个月前
已完结
Effects of whole wheat flour on frozen dough and steamed bread during freeze-thaw cycles
2个月前
已完结
Alleviative effect of short-clustered maltodextrin on the quality deterioration of frozen dough: compared with trehalose and guar gum
3个月前
已完结
Chia seed oil modifies dough and gluten structure: insights into physicochemical properties and microstructure
4个月前
已完结
Effect of buckwheat bran protein enzymatic hydrolysates on the rheological, textural and structural properties of non-fermented wheat dough
4个月前
已完结
Investigating the effects of different types of polysaccharides on the moisture distribution, rheology and structural properties of ferulic acid-enriched dough
4个月前
已关闭
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