Lv6
2430 积分 2024-12-19 加入
Effect of extrusion conditions on physicochemical and sensorial properties of corn-broad beans (Vicia faba) spaghetti type pasta
1天前
已完结
Effect of nutritional enhancement of fermentation bacteria on the flavor substances during the rapid fermentation of umami condiment
4天前
已完结
A novel lactic acid bacterium for improving the quality and shelf life of whole wheat bread
4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
4天前
已完结
Effect of a multiple freeze-thaw process on structural and foaming properties of individual egg white proteins
7天前
已完结
Effect of different producing methods on physicochemical and fermentation properties of refrigerated dough
7天前
已完结
Microbes, bioactive compounds, quality characteristics, and structural changes during the storage of Qingke barley fresh noodles
7天前
已完结
Effects of fermentation by different strains on the Physico- chemical properties, quality, and metabolic profile of Rice noodles
8天前
已完结
Effects of Lactobacillus combined with semidry flour milling on the quality and flavor of fermented rice noodles
8天前
已完结
Edible qualities, microbial compositions and volatile compounds in fresh fermented rice noodles fermented with different starter cultures
11天前
已完结
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