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20 积分 2025-10-28 加入
Effect of long-chain inulin on the rheological properties, water state, gluten structure, and microstructure of frozen dough
6天前
已完结
Adequately increasing the wheat B-starch ratio can improve the structure-properties of dough during freeze-thaw cycles: Mechanisms and conformational relations
6天前
已完结
Impact of basil seed gum on the textural, rheological properties, water state, gluten depolymerization and microstructure of frozen dough
6天前
已完结
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