Lv4
730 积分 2024-03-21 加入
Preparation, characterization and anti-fatigue activity of polysaccharides from Pleurotus eryngii
27天前
已完结
Improvement on the quality of frozen dough steamed bread by fermented glutinous rice wine filtrate: Insights into the thermally induced physicochemical characteristics of gluten and starch
1个月前
已完结
Influence of silver carp muscle hydrolysate on the volatiles and aroma characteristics of frozen wheat dough and its resultant steamed bread
1个月前
已完结
Effect of physicochemical and empirical rheological wheat flour properties on quality parameters of bread made from pre-fermented frozen dough
1个月前
已完结
Study of the binding mechanism between hydroxytyrosol and bovine serum albumin using multispectral and molecular docking
2个月前
已完结
Structure – Functionality of lentil protein-polyphenol conjugates
2个月前
已完结
Casein phosphopeptide as a high-performance cryoprotectant in frozen dough: Ice inhibition behaviors, stabilized gluten network, and improved quality attributes
3个月前
已完结
Effect of desalted egg white and gelatin mixture system on frozen dough
7个月前
已完结
Effect of frozen storage on the quality and amylopectin structure of Chinese steamed bread made from different wheat cultivars
8个月前
已完结
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