Lv69
1720 积分 2024-12-19 加入
Metabolic engineering of blueberry juice by Lactiplantibacillus plantarum JM065: Fermentation optimization
1天前
已完结
Enhancing the quality of wheat bran-enriched noodles: The role of enzymatically modified coarse and fine bran
5天前
已完结
Study on optimization of removing cadmium by lactobacillus fermentation and its effect on physicochemical and quality properties of rice noodles
5天前
已完结
Enhancing the physicochemical qualities and consumer acceptability of rice noodles through yeast fermentation
5天前
已完结
Effects of yeast fermentation on the quality characteristics and in vitro starch digestibility of fried-free instant noodles with rapid rehydration
5天前
已完结
Effects of Fermentation by Yeast and Amylolytic Lactic Acid Bacteria on Grain Sorghum Protein Content and Digestibility
5天前
已完结
Synergistic microbial interactions between lactic acid bacteria and yeasts during production of Nigerian indigenous fermented foods and beverages
5天前
已完结
Modification of Structure, Pasting, and In Vitro Digestion Properties of Glutinous Rice Starch by Different Lactic Acid Bacteria Fermentation
5天前
已完结
Digestibility and structure changes of rice starch following co-fermentation of yeast and Lactobacillus strains
5天前
已完结
Effect of natural fermentation on milled rice grains: Physicochemical and functional properties of rice flour
5天前
已完结
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