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20 积分 2026-01-08 加入
Impact of salt and alkali on the cooking quality of noodles with different wheat starch granule sizes and the underlying mechanisms
1个月前
已完结
Effect of extrusion conditions on physicochemical and sensorial properties of corn-broad beans (Vicia faba) spaghetti type pasta
2个月前
已完结
Effect of alkaline salts on the quality characteristics of yellow alkaline noodles
2个月前
已完结
Effect of starch on the gel properties and protein conformation of egg white subjected to alkali‐heat treatment
2个月前
已完结
Effects of aleurone‐rich fraction on the hydration and rheological properties attributes of wheat dough
2个月前
已完结
Effects of partial preheated dough on its frozen characteristics: Baking, water mobility, thermal, and microstructural properties
2个月前
已完结
Sensory and physicochemical properties of whole wheat salted noodles under different preparations of bran
2个月前
已完结
The Effect of Weak Alkaline Electrolyzed Water on Cooked Rice: Texture, Rheology, Starch Structure, and Digestive Properties
2个月前
已完结
Effect of alkaline salts on the quality characteristics of yellow alkaline noodles
3个月前
已完结
Effects of innovative gelation and modified tapioca starches on the physicochemical properties of surimi gel during frozen storage
4个月前
已完结
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