Lv3
286 积分 2023-12-12 加入
The effect of hydrothermal treatment on the physico-chemical properties of wheat bran and the rheological characteristics of the resulting dough
1小时前
待确认
Effect of fermentation process, wheat bran size and replacement level on some characteristics of wheat bran, dough, and high-fiber Tafton bread
2小时前
已完结
Effects of the interaction of different particle size wheat bran dietary fiber with gluten protein and starch on dough structure and properties
2小时前
已完结
Sensory evaluation of food principles and practices
9天前
已完结
Proline as a stress protectant in yeast: physiological functions, metabolic regulations, and biotechnological applications
11天前
已完结
Investigation into the effects of laccase and ferulic acid on the rheological and baking properties of arabinoxylan-rich doughs
11天前
已完结
Rheological and structural insights into frozen dough from wheat varieties with varying gluten content
11天前
已完结
Effect of Superheated Steam Treatment on the Lipid Stability of Dried Whole Wheat Noodles during Storage
16天前
已完结
Optimization of superheated steam treatment conditions for wheat aleurone layer flour
16天前
已完结
Effect of superheated steam treatment on the lipid stability of whole wheat flour
23天前
已完结
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