Lv3
350 积分 2024-06-21 加入
Influences of hydrothermal and pressure treatments on compositional and hydration properties of wheat bran and dough mixing properties of whole wheat meal
3个月前
已完结
Individual and combined effects of α‐amylase, xylanase, and cellulase on the breadmaking and nutritional properties of steamed bun enriched in wheat bran
4个月前
已完结
Changes in phenolic profile, physicochemical properties and sensory attributes of steamed bread fortified with golden kiwifruit (Actinidia chinensis) flour during processing
4个月前
已完结
Dynamics of Microbial Community and Flavor Changes During Fermentation of the Penaeus vannamei-Rice System
4个月前
已完结
Insights into the H2O2-Driven Lytic Polysaccharide Monooxygenase Activity on Efficient Cellulose Degradation in the White Rot Fungus Irpex lacteus
4个月前
已完结
Fungal fermentation of wheat bran fiber enhances noodle nutritional quality by modulating starch and protein digestion
4个月前
已完结
Lucidenic acid A drives PI3K/AKT/BDNF signaling to improve memory impairment in mice and alleviate cellular nerve damage
4个月前
已完结
Understanding the characteristic changes of retrogradation behavior and edible quality of brown rice modified with inhibiting retrogradation enzymes of Ganoderma lucidum
4个月前
已关闭
Effects and mechanisms of co-fermentation of sodium sulfite with Bacillus strains on the protein quality of corn gluten meal
4个月前
已完结
Simultaneous hydrolysis and xylose conversion of wheat bran to glucose by Flammulina filiformis and its application in acetoin production using Bacillus subtilis
4个月前
已关闭
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