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620 积分 2024-02-29 加入
Understanding the structural, pasting and digestion properties of starch isolated from frozen wheat dough
12天前
已完结
Sensory quality control for food certification: A case study on wine. Panel training and qualification, method validation and monitoring
12天前
已完结
Comparative study of the quality characteristics of fresh noodles with regular salt and alkali and the underlying mechanisms
12天前
已完结
Comparative study of the quality characteristics of fresh noodles with regular salt and alkali and the underlying mechanisms
12天前
已完结
Influence of gelation on ice recrystallization inhibition activity of κ-carrageenan in sucrose solution
12天前
已完结
Influence of gelation on ice recrystallization inhibition activity of κ-carrageenan in sucrose solution
12天前
已完结
Influence of heating temperature, pH and ions on recrystallization inhibition activity of κ-carrageenan in sucrose solution
12天前
已完结
Incorporation of modified rice protein improves gel quality of grass carp myofibrillar proteins: An insight into sodium phytate-mediated phosphorylation
12天前
已完结
Effects of konjac glucomannan on the water distribution of frozen dough and corresponding steamed bread quality
12天前
已完结
Physical properties of breads containing hydrocolloids stored at low temperature. I. Effect of chilling
12天前
已完结
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