Lv54
1050 积分 2024-09-13 加入
Impact of wheat bran dietary fiber on gluten aggregation behavior in dough during noodle processing
2天前
已完结
Forage-cactus based edible coating, packaging, and refrigeration improve the visual and nutraceutical qualities of sweet potatoes
1个月前
已完结
Egg white protein addition induces protein aggregation and fibrous structure formation of textured wheat gluten
2个月前
已完结
High protein and gliadin content improves tortilla quality of a weak gluten wheat
2个月前
已完结
Effect of salt ions on mixed gels of wheat gluten protein and potato isolate protein
2个月前
已完结
Effect of ultrasound-assisted dough fermentation on the quality of dough and steamed bread with 50% sweet potato pulp
2个月前
已完结
Micronization of wholewheat flour increases iron bioavailability from hydrothermally processed wheat flour dough
2个月前
已完结
Flour Treatments Affect Gluten Protein Extractability, Secondary Structure, and Antibody Reactivity
2个月前
已完结
Ultrasound-assisted Process of Dough for Noodle Production: textural properties, moisture distribution, microstructure and cooking quality
2个月前
已完结
Structural and functional properties of self-assembled peanut protein nanoparticles prepared by ultrasonic treatment: Effects of ultrasound intensity and protein concentration
2个月前
已完结
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