Lv3
288 积分 2023-10-10 加入
Inulin: Properties, health benefits and food applications
3个月前
已完结
Influence of phosphorylated rice flour on the quality of gluten‐free bread
3个月前
已完结
Effect of polysaccharide concentration and charge density on acid-induced soy protein isolate-polysaccharide gels using HCl
3个月前
已完结
Exploring the impact of selenium-enriched peptides from yeast autolysate on dough properties: Insights into mechanisms from gluten perspectives
4个月前
已完结
Effects of inulin with different polymerisation degrees on dough rheology and water distribution in the fresh noodles
4个月前
已完结
Unravelling the relationships between wheat dough extensional properties, gluten network and water distribution
4个月前
已完结
Impact of Corn Microporous Starch on the Water Distribution and Microstructure of Non-Fermented Frozen Dough
4个月前
已完结
Wheat gluten proteins phosphorylated with sodium tripolyphosphate: Changes in structure to improve functional properties for expanding applications
4个月前
已完结
Inulin and Oligofructose: Safe Intakes and Legal Status
4个月前
已完结
Improving the textural and nutritional properties in restructured meat loaf by adding fibers and papain designed for elderly
4个月前
已完结
皖公网安备34019202002308
