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10 积分 2024-11-16 加入
Study on the effects of combined processing of micro‐pulverization and extrusion on the physicochemical properties of oat bran
5天前
已完结
Interaction between A-type/B-type starch granules and gluten in dough during mixing
7天前
已完结
Influence of yeast concentrations and fermentation durations on the physical properties of white bread
7天前
已完结
Changes in the physicochemical and protein distribution properties of dough with the wheat oligopeptide incorporation
7天前
已完结
Structural reconfiguration of gluten-starch matrices driven by yeast fermentation and its effects on quality of fermented dried noodles
8天前
已完结
Effect of filamentous fungi fermentation on the extractability and physicochemical properties of β-glucan in oat bran
21天前
已完结
Impact of different roasting conditions on sensory properties and health-related compounds of oat products
21天前
已完结
Impact of different roasting conditions on sensory properties and health-related compounds of oat products
4个月前
已完结
Application of Autoclave Treatment for Development of a Natural Wheat Bran Antioxidant Ingredient
4个月前
已完结
Effect of steam parboiling and hot soaking treatments on milling yield, physical, physicochemical, bioactive and digestibility properties of buckwheat (Fagopyrum esculentum L.)
4个月前
已完结
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