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90 积分 2026-04-20 加入
Defined co‐cultures of yeast and bacteria modify the aroma, crumb and sensory properties of bread
4个月前
已完结
Lachancea fermentati FST 5.1: an alternative to baker's yeast to produce low FODMAP whole wheat bread
4个月前
已完结
Variability in yeast invertase activity determines the extent of fructan hydrolysis during wheat dough fermentation and final FODMAP levels in bread
4个月前
已完结
Impact ofSaccharomyces cerevisiaemetabolites produced during fermentation on bread quality parameters: A review
4个月前
已完结
Determination of FODMAP contents of common wheat and rye breads and the effects of processing on the final contents
4个月前
已完结
FODMAP reduction strategies for nutritionally valuable baking products: current state and future challenges
5个月前
已完结
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