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20 积分 2024-11-30 加入
Characterization of bread dough: Rheological properties and microstructure
1个月前
已完结
Enhancement of farinographic characteristics of rice dough and rice breadquality with combined chemical and enzymatic approaches
1个月前
已完结
Improvement in the rheological properties and gas phase of dough, and overall quality of dietary fibre enriched products: Enzymatic modification on the composition and structure of dietary fibre
1个月前
已完结
Enhancement of farinographic characteristics of rice dough and rice breadquality with combined chemical and enzymatic approaches
1个月前
已完结
Improvement of dough rheological behavior and overall product quality through incorporation of physically modified dietary fiber polysaccharides: A review
1个月前
已完结
Influence of the fermentation time and potato pulp addition on the technological properties and volatile compounds of wheat dough and steamed bread
1个月前
已完结
Interaction mechanisms between dietary fiber and starch: Structural modulation at multi-scale levels and its impact on physicochemical properties
2个月前
已完结
Applying superheated steam stabilized rice bran for improving physicochemical and quality properties of frozen dough and steamed bread
3个月前
已完结
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