Lv7
4080 积分 2023-03-11 加入
Sensory dynamic profile and consumer acceptance of short-dough biscuits with reduced sucrose and thaumatin addition
27天前
已完结
醇溶蛋白和麦谷蛋白配比对饼干品质的影响
1个月前
已完结
糙米粉对小麦面团流变学及饼干品质特性的影响
1个月前
已完结
Physico-chemical properties of low-fat cookies containing wheat and oat bran gels as fat replacers
1个月前
已完结
Formulation, Sensory, Physical, and Nutritional Evaluation of Sugar-Free Multigrain Cookies: A Comparative Study
1个月前
已完结
Superheated steam-treated wheat flour for the preparation of low-fat short dough biscuits: Effects on dough characteristics and biscuit quality
1个月前
已完结
以大米蛋白水解产物为减筋剂的酥性饼干配方优化研究
1个月前
已完结
Classification, Processing Procedures, and Market Demand of Chinese Biscuits and the Breeding of Special Wheat for Biscuit Making
1个月前
已关闭
Heat and Mass Transfer in Industrial Biscuit Baking Oven and Effect of Temperature on Baking Time
1个月前
已关闭
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