Lv6
2600 积分 2024-12-19 加入
Validation of in-vitro antifungal activity of thyme essential oil on Aspergillus niger and Penicillium paneum through application in par-baked wheat and sourdough bread
15小时前
已完结
A natural strategy to improve the shelf life of the loaf bread against toxigenic fungi: The employment of fermented whey powder
16小时前
已完结
Structural reconfiguration of gluten-starch matrices driven by yeast fermentation and its effects on quality of fermented dried noodles
2天前
已完结
Effects of different starter cultures on the quality characteristics and shelf-life of fermented rice cake
14天前
已完结
Effect of extrusion conditions on physicochemical and sensorial properties of corn-broad beans (Vicia faba) spaghetti type pasta
22天前
已完结
Effect of nutritional enhancement of fermentation bacteria on the flavor substances during the rapid fermentation of umami condiment
25天前
已完结
A novel lactic acid bacterium for improving the quality and shelf life of whole wheat bread
25天前
已完结
Biopreservation technology of sourdough co-fermented with Fructilactobacillus sanfranciscensis and Propionibacterium freudenreichii: Effects and mechanisms for enhancing bread quality and extending shelf life
25天前
已完结
Effect of a multiple freeze-thaw process on structural and foaming properties of individual egg white proteins
28天前
已完结
Effect of different producing methods on physicochemical and fermentation properties of refrigerated dough
28天前
已完结
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