Lv41
734 积分 2024-07-18 加入
Comparison of the effects of three different fungal laccases on the quality of rye bread
10天前
已完结
Nutrients, phytochemicals and antioxidant activities of 26 kidney bean cultivars
12天前
已完结
Effects of maltogenic α-amylase on physicochemical properties and edible quality of rice cake
13天前
已完结
Combined effects of α-amylase, xylanase, and cellulase coproduced by Stachybotrys microspora on dough properties and bread quality as a bread improver
13天前
已完结
Arabinoxylan of varied structural features distinctively affects the functional and in vitro digestibility of wheat starch
19天前
已完结
Versatile wheat gluten: functional properties and application in the food-related industry
20天前
已完结
Effect of phosphate salts on the gluten network structure and quality of wheat noodles
25天前
已完结
Structural, thermal and rheological properties of gluten dough: Comparative changes by dextran, weak acidification and their combination
25天前
已完结
Milling of wheat bran: Influence on digestibility, hydrolysis and nutritional properties of bran protein during in vitro digestion
1个月前
已完结
Effects of interaction between wheat bran dietary fiber and gluten protein on gluten protein aggregation behavior
1个月前
已完结
皖公网安备34019202002308
