Lv21
190 积分 2024-10-09 加入
Effects of epigallocatechin-3-gallate on the structural hierarchy of the gluten network in dough
3小时前
已完结
Application progress of ultrasonication in flour product processing: A review
1个月前
已完结
Mechanism of ultrasonic combined with different fields on protein complex system and its effect on its functional characteristics and application: A review
1个月前
已完结
Actions of Thiols, Persulfides, and Polysulfides as Free Radical Scavenging Antioxidants
1个月前
已完结
Effects of Different Bran Pretreatments on Rheological and Functional Properties of Triticale Whole-wheat Flour
1个月前
已完结
Effects of epigallocatechin-3-gallate on the structural hierarchy of the gluten network in dough
1个月前
已完结
Lotus starch/bamboo shoot polysaccharide composite system treated via ultrasound: Pasting, gelling properties and multiscale structure
1个月前
已完结
NMR-baking and Multivariate Prediction of Instrumental Texture Parameters in Bread
1个月前
已完结
Effect of rice protein on the water mobility, water migration and microstructure of rice starch during retrogradation
1个月前
已完结
Effects of Tempering Time, Ca(OH)2 Concentration, and Particle Size on the Rheological Properties of Extruded Corn Flour
1个月前
已完结
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