Lv3
330 积分 2026-05-12 加入
高淀粉淀粉添加对玉米（Zea mays L.）饼干抗性淀粉含量及物理化学性质的影响
4天前
已完结
Citric acid-catalyzed pyrodextrin: Regulating starch digestibility and flavor profiles of sugar-free biscuits via modifying dough physicochemical properties
4天前
已完结
Effect of different resistant starch sources and wheat bran on dietary fibre content and in vitroglycaemic index values of cookies
4天前
已完结
Effects of resistant dextrin on the properties of wheat flour and the quality of steamed buns
4天前
已完结
Molecular structure and properties of cassava-based resistant maltodextrins
4天前
已完结
Reduced-fat soft-dough biscuits: Multivariate effects of polydextrose and resistant starch on dough rheology and biscuit quality
4天前
已完结
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
2个月前
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
2个月前
已完结
Dynamic study on water state and water migration during gluten–starch model dough development under different gluten protein contents
2个月前
已完结
利用紫麦生产功能性饼干及其特性研究
2个月前
已完结
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