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48 积分 2024-07-09 加入
Insights into the enhancement mechanism of rheological properties of dough induced by wheat flour maturation: The view from gluten proteins aggregation
1个月前
已完结
Regression analysis in examination the rheology properties of dough from wheat and Boletus edulis flour
1个月前
已关闭
Effects of drying temperatures and storage conditions on the levels of lipids and starches in corn grains for yield ethanol industry
1个月前
已完结
Aggregative and structural properties of wheat gluten during post-harvest maturation
1个月前
已完结
Effects of High Temperature and Relative Humidity on Mold Content and Quality of Stored Popcorn
4个月前
已完结
Storage studies on pinto beans under different moisture contents and temperature regimes
4个月前
已完结
Storage effects on nutritional quality of commonly consumed cereals
4个月前
已完结
Maiorca wheat malt: A comprehensive analysis of physicochemical properties, volatile compounds, and sensory evaluation in brewing process and final product quality
8个月前
已完结
Based on electronic nose and multi-omics, investigate the dynamic changes of volatile and non-volatile organic compounds in waxy wheat Baijiu from different years
8个月前
已完结
Aroma compounds and characteristics of noble-rot wines of Chardonnay grapes artificially botrytized in the vineyard
9个月前
已完结
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