Lv3
330 积分 2025-12-15 加入
Relationship between starch fine molecular structures and cooked wheat starch digestibility
14天前
已完结
Monitoring the Effects of Hemicellulase on the Different Proofing Stages of Wheat Aleurone-Rich Bread Dough and Bread Quality
14天前
已完结
Effects of inulin on protein in frozen dough during frozen storage
14天前
已完结
Improvement of guar gum on fermentation characteristics and protein physicochemical properties of dough under freeze-thaw cycles
20天前
已完结
Effects of sodium carboxymethyl cellulose on storage stability and qualities of different frozen dough
20天前
已完结
Fructan-type prebiotic dietary fibers: Clinical studies reporting health impacts and recent advances in their technological application in bakery, dairy, meat products and beverages
1个月前
已完结
Formulation optimization of functional wheat bread with low glycemic index from technological and nutritional perspective
1个月前
已完结
Potato Flour, Oat Bran, and Inulin as Functional Ingredients in Gluten-Free Biscuits: Glycemic Index Reduction and Physicochemical Characterization Improvement
1个月前
已完结
Inulin-type dietary fiber stability after combined thermal, mechanical, and chemical stresses related to ultrasound processing of prebiotic apple beverage
1个月前
已完结
Inulin for surimi gel fortification: Performance and molecular weight-dependent effects
1个月前
已完结
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