Lv6
1650 积分 2024-01-20 加入
Effects of Glycerol Monooleate on Improving Quality Characteristics and Baking Performance of Frozen Dough Breads
1个月前
已完结
Response of the distribution and molecular transition of gluten proteins and quality of Chinese steamed bread to different hydration levels
1个月前
已完结
Effects of fish skin collagen peptide on physicochemical properties of frozen dough and quality and antioxidant activity of steamed bread
1个月前
已完结
Lipidomic Profiling of Common Wheat Flours from 1891–2010
4个月前
已完结
Monitoring the Effects of Ingredients and Baking Methods on Quality of Gluten-Free Cakes by Time-Domain (TD) NMR Relaxometry
5个月前
已完结
Tuna skin as bioresource for gelatine: Extraction with ionic liquid
6个月前
已完结
Preparation of carboxymethyl chitosan in aqueous solution under microwave irradiation
9个月前
已完结
Carboxymethyl Chitosan-Based Materials in Packaging, Food, Pharmaceutical, and Cosmetics
9个月前
已完结
The role of trifunctional cryoprotectants in the frozen storage of aquatic foods: Recent developments and future recommendations
9个月前
已完结
The influence of additives on the oxidation of pork back fat and its effect on water and fat binding in finely comminuted batters
9个月前
已完结
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