Lv2
160 积分 2024-07-18 加入
Surface modification of maize starch films by low-pressure glow 1-butene plasma
12天前
已完结
Interaction of wheat bran dietary fiber-gluten protein affects dough product: A critical review
1个月前
已完结
Impact of Different Frozen Dough Technology on the Quality and Gluten Structure of Steamed Buns
1个月前
已完结
Rye flour enriched with arabinoxylans in rye bread making
1个月前
已完结
Effect of long‐chain inulin on the rheological properties, water state, gluten structure, and microstructure of frozen dough
1个月前
已完结
Dietary fiber-gluten protein interaction in wheat flour dough: Analysis, consequences and proposed mechanisms
1个月前
已完结
Effects of pentosanase and glucose oxidase on the composition, rheology and microstructure of whole wheat dough
1个月前
已完结
Composition and foam properties of whole wheat dough liquor as affected by xylanase and glucose oxidase
1个月前
已完结
Effect of Auricularia auricula polysaccharide on characteristic structure, rheological properties, and tensile texture in whole wheat dough
1个月前
已完结
Improvement of Chinese noodle quality by supplementation with arabinoxylans from wheat bran
1个月前
已完结
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