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78 积分 2024-10-12 加入
Influences of Na2CO3, NaHCO3, K2CO3 on the rheological, water distribution, and microstructural properties of 5% long-chain inulin dough and quality of steamed bread
8个月前
已完结
Production of a recombinant carrot antifreeze protein by Pichia pastoris GS115 and its cryoprotective effects on frozen dough properties and bread quality
8个月前
已完结
Rapid determination of protein, starch and moisture content in wheat flour by near-infrared hyperspectral imaging
10个月前
已完结
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