Lv31
360 积分 2024-07-07 加入
Influence of zein on viscoelastic properties and gluten network development during dough formation
2小时前
已完结
Tannins improve dough mixing properties through affecting physicochemical and structural properties of wheat gluten proteins
2小时前
已完结
Effects of different sources of proteins on the formation of starch-lipid-protein complexes
2天前
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Fortification of wheat bread with an alternative source of bean proteins using raw and roasted Phaseolus coccineus flours: impact on physicochemical, nutritional and quality attributes
2天前
已完结
Aqueous ozone effects on wheat gluten: Yield, structure, and rheology
2天前
已完结
Influence of zein on viscoelastic properties and gluten network development during dough formation
2天前
已完结
Effect of superfine grinding chestnut powder on the structural and physicochemical properties of wheat dough
5天前
已完结
Germinated Chickpea and Lupin as Promising Ingredients for Breadmaking—Rheological Features
5天前
已完结
Improving the quality of steamed bread with whole soybean pulp: Effects of ultrasonic treatment on protein structure and reduction of beany flavor
2个月前
已完结
Exploring the effect of natural deep eutectic solvents on zein: Structural and functional properties
2个月前
已完结
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