Lv4
460 积分 2025-09-08 加入
Effects of oat fl-glucan on the retrogradation behavior of rice starch and its potential mechanism
4个月前
已完结
Effects of Wheat Oligopeptide on the Baking and Retrogradation Properties of Bread Rolls: Evaluation of Crumb Hardness, Moisture Content, and Starch Crystallization
5个月前
已完结
Effect of inulin on rheological properties of soft and strong wheat dough
5个月前
已完结
Insight into konjac glucomannan-retarding deterioration of steamed bread during frozen storage: Quality characteristics, water status, multi-scale structure, and flavor compounds
5个月前
已完结
In Vitro Effects of Inulin, Resistant Dextrin, and Stachyose on the Functional Properties and Digestibility of Corn Starch
6个月前
已关闭
Impact of stachyose on frozen dough quality: dough properties, mechanistic insights, and starch digestion resistance
6个月前
已完结
Impact of stachyose on frozen dough quality: dough properties, mechanistic insights, and starch digestion resistance
6个月前
已关闭
Improvement of oat β-glucan on the quality deterioration of frozen wheat dough and steamed bread
7个月前
已完结
The effect of chitosan oligosaccharides on the shelf-life and quality of fresh wet noodles
7个月前
已完结
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