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1670 积分 2024-09-13 加入
Effects of different thawing methods on physical and physicochemical properties of frozen dough and quality of corresponding steamed bread
9小时前
待确认
Influence of long-chain inulin phosphate monoester on structural and antidiabetic characteristics of red kidney bean steamed bread
1个月前
已完结
Carob Pulp Flour as a Sustainable and Functional Ingredient in the Bakery: Effects of Leavening Typologies on Dough and Bread Properties
1个月前
已完结
Plant-based nanomaterials for sustainable applications in food, medicine, and environmental remediation: A review
1个月前
已完结
Sustainable biopolymer-based materials for oil spill remediation: artificial intelligence integration and technoeconomic insights - A review
1个月前
已完结
Effects of interaction between wheat bran dietary fiber and gluten protein on gluten protein aggregation behavior
3个月前
已完结
Ultrasonic-assisted resting of Tartary buckwheat dough: Study on its effect and mechanism
4个月前
已完结
Effects of insoluble dietary fiber and ferulic acid on the quality of steamed bread and gluten aggregation properties
4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
4个月前
已完结
Dynamic distribution and transition of gluten proteins during noodle processing
6个月前
已完结
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