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778 积分 2024-10-09 加入
Aqueous ozone effects on wheat gluten: Yield, structure, and rheology
10天前
已完结
Aqueous ozone effects on wheat gluten: Yield, structure, and rheology
10天前
已完结
Characterization of sonicated gluten protein and subsequent rheological properties of model dough and noodles
11天前
已完结
Effect of ozonated water combined with tea polyphenols on microbiological, quality and physio-chemical characteristics of semi-dried black wheat and buckwheat noodles during storage
11天前
已完结
Application progress of ultrasonication in flour product processing: A review
11天前
已完结
Effect of waxy corn starch on the quality of dough and fine dried noodles
11天前
已完结
Ultrasound Pretreatment of Oat and Barley Bran Contributes to the β-Glucans Content and Technological Properties of Flatbread with or Without Sourdough
19天前
已完结
Influence of Ozonation on Cereal Flour Functionality and Dough Characteristics: A Review
21天前
已完结
Effects of ultrasound assisted dough fermentation on the quality of steamed bread
3个月前
已关闭
Tarwi okara (Lupinus mutabilis) native and modified by high-intensity ultrasound as a gluten-free bread improver
4个月前
已完结
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