Lv1
30 积分 2025-11-03 加入
Evaluation on the water state of frozen dough and quality of steamed bread with proper amount of sanxan added during freeze-thawed cycles
20天前
已完结
The effects of wheat cultivar, flour particle size and bran content on the rheology and microstructure of dough and the texture of whole wheat breads and noodles
1个月前
已完结
Effect of soy addition on microwavable pocket-type flat doughs
1个月前
已完结
Structural modification of starch and protein: From the perspective of gelatinization degree of oat flour
1个月前
已完结
Impact of wheat bran dietary fiber on gluten aggregation behavior in dough during noodle processing
1个月前
已完结
Changes in the structure and aggregation behavior of wheat glutenin and gliadin induced by the combined action of heat treatment and wheat bran dietary fiber
1个月前
已完结
Effect of highland barley treated with heat-moisture on interactions between gluten and starch granules in dough
1个月前
已完结
Fermentation biotechnology applied to wheat bran for the degradation of cell wall fiber and its potential health benefits: A review
1个月前
已完结
Interaction of wheat bran dietary fiber-gluten protein affects dough product: A critical review
1个月前
已完结
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