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1660 积分 2024-09-13 加入
Effects of interaction between wheat bran dietary fiber and gluten protein on gluten protein aggregation behavior
1个月前
已完结
Ultrasonic-assisted resting of Tartary buckwheat dough: Study on its effect and mechanism
2个月前
已完结
Effects of insoluble dietary fiber and ferulic acid on the quality of steamed bread and gluten aggregation properties
2个月前
已完结
Interactions between wheat globulin and gluten under alkali or salt condition and its effects on noodle dough rheology and end quality
2个月前
已完结
Dynamic distribution and transition of gluten proteins during noodle processing
4个月前
已完结
Underlying mechanism governing the influence of peanut oil addition on wheat dough viscoelasticity and Chinese steamed bread quality
4个月前
已完结
Wheat polysaccharides and gluten effect on water migration and structure in noodle doughs: An 1H LF-NMR study
4个月前
已完结
Physicochemical properties and gluten structures of frozen steamed bread dough under freeze–thaw treatment affected by gamma-polyglutamic acid
5个月前
已完结
Impact of wheat bran dietary fiber on gluten aggregation behavior in dough during noodle processing
5个月前
已完结
Forage-cactus based edible coating, packaging, and refrigeration improve the visual and nutraceutical qualities of sweet potatoes
7个月前
已完结
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