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70 积分 2024-10-12 加入
Effects of Laminaria japonica polysaccharides on the texture, retrogradation, and structure performances in frozen dough bread
14天前
已完结
Combined effects of wheat gluten and carboxymethylcellulose on dough rheological behaviours and gluten network of potato–wheat flour‐based bread
14天前
已完结
Structurally Modified Polysaccharides: Physicochemical Properties, Biological Activities, Structure–Activity Relationship, and Applications
1个月前
已完结
Chemical modification of bacterial exopolysaccharides: Antioxidant properties and health potentials
1个月前
已完结
Exopolysaccharides in sourdough fermented by Weissella confusa QS813 protected protein matrix and quality of frozen gluten-red bean dough during freeze-thaw cycles
1个月前
已完结
Current status of biotechnological production and applications of microbial exopolysaccharides
1个月前
已完结
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