Lv56
804 积分 2025-02-14 加入
Comparison and mechanism analysis of the changes in viscoelasticity and texture of fresh noodles induced by wheat flour lipids
25天前
已完结
Synergistic effect of cinnamaldehyde and eugenol on the inhibition of Bacillus velezensis and the shelf life on quinoa fresh noodles
1个月前
已完结
Effect of ultrasonic power density on the quality of fresh wet noodles
2个月前
已完结
Impact of various tea infusions on the cooking, texture, and microstructure of fresh white salted noodles
2个月前
已完结
Effect of Polygonatum cyrtonema Hua polysaccharides on gluten structure, in vitro digestion and shelf-life of fresh wet noodle
2个月前
已完结
Development and Irradiation Preservation Technology Study on Fresh Wet Noodles Incorporating Lotus Rhizome Residue
2个月前
已完结
Combined Lactobacillus plantarum fermentation and heat-moisture treatment: Correlation analysis of physicochemical properties of rice flour and quality of rice noodles
3个月前
已完结
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