Lv31
210 积分 2024-07-07 加入
Improving the quality of steamed bread with whole soybean pulp: Effects of ultrasonic treatment on protein structure and reduction of beany flavor
26天前
已完结
Exploring the effect of natural deep eutectic solvents on zein: Structural and functional properties
26天前
已完结
Exploring the influence of lysine incorporation on the physicochemical properties of quinoa protein gels formed under microwave versus conventional heating conditions
26天前
已完结
A Comprehensive Evaluation Model for Highland Spring Wheat Cultivars: Assessing Protein Composition and Dough Quality
26天前
已完结
Quality characteristics of protein-enriched brown rice flour and cake affected by Bombay locust (Patanga succincta L.) powder fortification
28天前
已关闭
Nutritional value of Protaetia brevitarsis powder and its effect on the flavor and antioxidant capacity of dough
28天前
已完结
White cabbage waste powder improves gluten-free rice-based breadsticks functional and nutritional characteristics
28天前
已完结
Mixing-driven flavor and aroma in fermented foods
28天前
已完结
Unveiling the binding mechanism between starch granule-surface proteins and glutenins during dough mixing process
28天前
已完结
Effect of Wheat Germ Coated by Milk Protein on Dough Rheology and Chinese Steamed Bread Quality
28天前
已关闭
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