Lv11
70 积分 2024-10-12 加入
Rapid determination of protein, starch and moisture content in wheat flour by near-infrared hyperspectral imaging
4小时前
已完结
Effect of carboxymethyl chitosan on the storage stability of frozen dough: State of water, protein structures and quality attributes
19天前
已完结
Physicochemical properties and gluten structures of frozen steamed bread dough under freeze–thaw treatment affected by gamma-polyglutamic acid
1个月前
已完结
Monkey Feeding Assay for Testing Emetic Activity of Staphylococcal Enterotoxin
2个月前
已完结
Effect of barley antifreeze protein on thermal properties and water state of dough during freezing and freeze-thaw cycles
3个月前
已完结
Current status and future prospects for ion-mobility mass spectrometry in the biopharmaceutical industry
3个月前
已完结
The alleviative effect of sweet potato protein hydrolysates on the quality deterioration of frozen dough bread in comparison to trehalose
4个月前
已完结
Characteristics and applications of plant-derived antifreeze proteins in frozen dough: A review
4个月前
已完结
Effect of chitosan with different molecular weights on the freeze-thaw stability of gluten protein: Protein structures, functional characteristics, and cryo-protective mechanism
4个月前
已完结
Effect of bovine hide gelatin antifreeze peptides on the quality of frozen dough treated with freeze-thaw cycles and its steamed bread
4个月前
已完结
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