Lv1
70 积分 2025-12-03 加入
Effects of frozen storage on the quality characteristics of frozen cooked noodles
2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
2个月前
已完结
Effect of various hydrocolloids on the physical and fermentation properties of dough
2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
2个月前
已完结
Separation, purification and structural characterization of marine oligosaccharides: A comprehensive and systematic review of chromatographic methods
2个月前
已完结
Preparation, antibacterial activity, and structure-activity relationship of low molecular weight κ-carrageenan
2个月前
已完结
Improvement of the quality of frozen dough incorporated with phosphorylation-modified long-chain inulin: freeze-thawing rate, rheological behavior, and microstructure characterization
3个月前
已完结
The influence of non-starch polysaccharides on the formation mechanism of wheat dough, Int. J. Biol. Macromol
3个月前
已关闭
Polygonatum polysaccharides improving the physicochemical property and quality of fermented frozen dough
3个月前
已完结
皖公网安备34019202002308
