Lv2
110 积分 2025-12-03 加入
Effect of the Addition of Vitamin D2-Rich Straw Mushroom (Volvariella volvacea) Powder on the Dough and Noodles: Textural, Rheological, and Sensory Properties
1个月前
已完结
Wheat flour superheated steam treatment induced changes in molecular rearrangement and polymerization behavior of gluten
3个月前
已关闭
Recent developments on utilising diverse plant seed flours as novel functional ingredients for noodle formulation and their impact on quality attributes
5个月前
已完结
Protein content and flour viscosity predict pasta quality in pinto bean germplasm
5个月前
已完结
Changes in chemical interactions and protein conformation during heat-induced wheat gluten gel formation
6个月前
已完结
Effects of frozen storage on the quality characteristics of frozen cooked noodles
8个月前
已完结
Effect of carboxymethyl chitosan on the storage stability of frozen dough: State of water, protein structures and quality attributes
8个月前
已完结
Effect of various hydrocolloids on the physical and fermentation properties of dough
8个月前
已完结
Effect of pigskin gelatin on baking, structural and thermal properties of frozen dough: Comprehensive studies on alteration of gluten network
9个月前
已完结
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