Lv52
876 积分 2025-11-22 加入
Influence of hydrocolloids on dough rheology and bread quality
5天前
已完结
Effect of sucrose levels on dynamic rheology properties of dough during fermentation process
20天前
已完结
Recent Advances in the Studies of Bread Baking Process and Their Impacts on the Bread Baking Technology
20天前
已完结
Bread baking – A review
24天前
已完结
Effect of Pleurotus eryngii Mushroom β-Glucan on Quality Characteristics of Common Wheat Pasta
1个月前
已完结
Effect of Pleurotus eryngii Mushroom β‐Glucan on Quality Characteristics of Common Wheat Pasta
1个月前
已完结
Impact of wheat bran dietary fiber on gluten aggregation behavior in dough during noodle processing
1个月前
已完结
Improvement of okara noodle quality by modifying the soluble/insoluble dietary fibre ratio
1个月前
已完结
Influence of spent brewer’s yeast β-glucan on gelatinization and retrogradation of rice starch
1个月前
已完结
Improvement of okara noodle quality by modifying the soluble/insoluble dietary fibre ratio
2个月前
已完结
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