Lv4
410 积分 2024-07-18 加入
Bran-induced changes in water structure and gluten conformation in model gluten dough studied by Fourier transform infrared spectroscopy
4天前
已完结
Recent advances of wheat bran arabinoxylan exploitation as the functional dough additive
7天前
已完结
Supplementation of wheat flour products with wheat bran dietary fiber: Purpose, mechanisms, and challenges
7天前
已完结
Effects of cooking temperature and time on the color, morphology, crystallinity, thermal properties, starch-lipid complexes formation and rheological properties of roux
9天前
已完结
Physico-chemical and sensory quality of extruded light red kidney bean (Phaseolus vulgaris L.) porridge
18天前
已完结
Influence of legume type and addition level on quality characteristics, texture and microstructure of enriched precooked pasta
18天前
已完结
An investigation of functional quality characteristics and water interactions of navy bean, chickpea, pea, and lentil flours
19天前
已完结
Physicochemical, Sensory, and Cooking Qualities of Pasta Enriched with Oat β-Glucans, Xanthan Gum, and Vital Gluten
19天前
已完结
Impact of broad beans addition on rheological and thermal properties of wheat flour based sourdoughs
19天前
已完结
Effect of dry- and wet-milled rice flours on the quality attributes of gluten-free dough and noodles
27天前
已完结
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