Lv31
378 积分 2025-09-08 加入
Physicochemical properties and nutritional quality of pre-fermented red bean steamed buns as affected by freeze-thaw cycling
4小时前
已完结
Biscuits: A Substitution of Wheat Flour with Purple Rice Flour
4小时前
已关闭
Effects of natural inulin on the rheological, physicochemical and structural properties of frozen dough during frozen storage and its mechanism
9天前
已完结
Effects of whole wheat flour on frozen dough and steamed bread during freeze-thaw cycles
9天前
已完结
Alleviative effect of short-clustered maltodextrin on the quality deterioration of frozen dough: compared with trehalose and guar gum
1个月前
已完结
Chia seed oil modifies dough and gluten structure: insights into physicochemical properties and microstructure
2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
2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
2个月前
已关闭
Modulating hydrated wheat gluten network structure with different types of polysaccharides: unraveling interaction mechanisms
2个月前
已完结
Effect of phosphorylation of natural inulin on strong wheat dough quality
2个月前
已完结
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