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30 积分 2025-12-03 加入
Improvement of the quality of frozen dough incorporated with phosphorylation-modified long-chain inulin: freeze-thawing rate, rheological behavior, and microstructure characterization
8小时前
已完结
The influence of non-starch polysaccharides on the formation mechanism of wheat dough, Int. J. Biol. Macromol
9小时前
求助中
Polygonatum polysaccharides improving the physicochemical property and quality of fermented frozen dough
13小时前
已完结
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