Lv62
1710 积分 2024-12-19 加入
Effect of lactobacteria fermentation on structure and physicochemical properties of Chinese yam starch (Dioscorea opposita Thunb.)
5天前
已完结
Effects of fermentation by different strains on the Physico- chemical properties, quality, and metabolic profile of Rice noodles
5天前
已完结
Effect of edible ethanol-induced redistribution of gluten proteins on fresh noodle quality and starch digestibility
5天前
已完结
Dynamic distribution and transition of gluten proteins during noodle processing
11天前
已完结
Changes in chemical interactions and protein conformation during heat-induced wheat gluten gel formation
20天前
已完结
NaCl mediated physicochemical and structural changes of textured wheat gluten
20天前
已完结
Changes in chemical interactions and protein conformation during heat-induced wheat gluten gel formation
23天前
已完结
Effect of sheeting stress and heating on the molecular chain structure, size, and conformation of gluten proteins during noodle processing
25天前
已完结
Further interpretation of the underlying causes of the strengthening effect of alkali on gluten and noodle quality: Studies on gluten, gliadin, and glutenin
25天前
已完结
NaCl mediated physicochemical and structural changes of textured wheat gluten
26天前
已完结
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