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20 积分 2024-11-30 加入
Effects of rice bran milling fractions on the eating quality, starch digestion properties, and flavor characteristics of steamed bread
16天前
已完结
Alleviative effects of phosphates on quality deterioration of frozen dough during freeze-thaw cycles: A focus on gluten aggregation and dough fermentation
17天前
已完结
Characterization of bread dough: Rheological properties and microstructure
20天前
已完结
Characterization of bread dough: Rheological properties and microstructure
20天前
已完结
Effects of sugar alcohols on freeze-thaw tolerance of frozen dough: Focus on ice crystal growth, fermentation properties and gluten aggregation
21天前
已完结
Enhancing freeze-thaw tolerance in pre-fermented frozen dough: The role of mixing temperature and proofing degree
24天前
已完结
Effects of sugar alcohols on freeze-thaw tolerance of frozen dough: Focus on ice crystal growth, fermentation properties and gluten aggregation
24天前
已完结
Effect of the addition of different fibres on wheat dough performance and bread quality
27天前
已完结
Physical and Nutritional Properties of Powdered β-Glucans Obtained from Chilean Oats (Avena sativa L.) and the Effect of its Addition on the Mechanical and Rheological Properties of Wheat Flour Based-Doughs
1个月前
已完结
Co-supported hydrocolloids improve the structure and texture quality of gluten-free bread
1个月前
已完结
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