Lv31
330 积分 2024-02-18 加入
Fast and efficient method for molecular weight analysis of cellulose pulp, in-process and finished product
1个月前
已完结
Evaluation of low methoxyl pectin concentration and dough chilling treatment in enhancing okara-wheat flour-based cookies structure
1个月前
已完结
Effect of various hydrocolloids on the physical and fermentation properties of dough
4个月前
已完结
Dynamic viscoelastic behavior of triple helical Lentinan in water: Effects of concentration and molecular weight
4个月前
已完结
Effect of Xanthan Gum on the Freeze-Thaw Stability of Wheat Gluten
5个月前
已关闭
Moisture Adsorption Isotherms and Glass Transition Temperature of Xanthan Gum
6个月前
已完结
Rheological properties and bread quality of frozen sweet dough with added xanthan and different freezing rate
6个月前
已完结
Sorption properties and phase transitions temperature of freeze-dried strawberry model based on hydrocolloids with a tailored structure
6个月前
已完结
Isolation of novel wheat bran antifreeze polysaccharides and the cryoprotective effect on frozen dough quality
6个月前
已完结
Impact of xanthan gum on gluten microstructure and bread quality during the freeze-thaw storage
6个月前
已完结
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