Lv3
380 积分 2026-05-12 加入
麸皮在直面团面包制作中水结合能力及其空间位阻作用的研究Study of the role of bran water binding and the steric hindrance by bran in straight dough bread making
24天前
已完结
利用超声波处理提高枣核对面团和饼干品质的影响（第一部分）：对面团流变学和饼干物理性质的影响
24天前
已完结
Dynamic study on water state and water migration during gluten–starch model dough development under different gluten protein contents
24天前
已完结
利用紫麦生产功能性饼干及其特性研究
24天前
已完结
复合面粉的理化特性分析：紫薯粉与大米粉的混合
24天前
已完结
Compositional and antioxidant properties of anthocyanin-rich products prepared from purple wheat
26天前
已完结
Comparison of antioxidant activities of different colored wheat grains and analysis of phenolic compounds
26天前
已完结
Effect of differently treated wheat bran on rheology, microstructure and quality characteristics of soft dough biscuits
26天前
已完结
Impact of wheat bran dietary fiber on gluten and gluten–starch microstructure formation in dough
26天前
已完结
Study of the role of bran water binding and the steric hindrance by bran in straight dough bread making
26天前
已完结
皖公网安备34019202002308
