Lv31
330 积分 2025-09-08 加入
Effects of Wheat Oligopeptide on the Baking and Retrogradation Properties of Bread Rolls: Evaluation of Crumb Hardness, Moisture Content, and Starch Crystallization
11天前
已完结
Effect of inulin on rheological properties of soft and strong wheat dough
23天前
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
24天前
已完结
In Vitro Effects of Inulin, Resistant Dextrin, and Stachyose on the Functional Properties and Digestibility of Corn Starch
1个月前
已关闭
Impact of stachyose on frozen dough quality: dough properties, mechanistic insights, and starch digestion resistance
1个月前
已完结
Impact of stachyose on frozen dough quality: dough properties, mechanistic insights, and starch digestion resistance
1个月前
已关闭
Improvement of oat β-glucan on the quality deterioration of frozen wheat dough and steamed bread
2个月前
已完结
The effect of chitosan oligosaccharides on the shelf-life and quality of fresh wet noodles
2个月前
已完结
Effect of phosphorylated long‐chain inulin on the dough rheology and steamed bread quality
2个月前
已完结
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