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100 积分 2022-10-09 加入
Advanced food packaging systems for space exploration missions
6个月前
已完结
Lipid oxidation in foods and its implications on proteins
9个月前
已完结
Impact of Ferment Processing Parameters on the Quality of White Pan Bread
9个月前
已完结
A novel α-amylase-lipase formulation as anti-staling agent in durum wheat bread
10个月前
已完结
The effects of emulsifiers on quality and staling characteristics of gluten-free bread containing fermented buckwheat, quinoa, and amaranth
1年前
已完结
GC*GC-ToF-MS combined with multivariate statistical methods to explore the effects of L. paracasei fermentation on bread flavor characteristics
1年前
已完结
Nixtamalization of durum wheat and the effect on protein secondary structure, gliadins, dough, and breadmaking quality
1年前
已完结
Sensory attributes of wheat bread: a review of influential factors
1年前
已完结
Effects of sodium alginate and locust bean gum on dough rheology and microstructures, and bread quality
1年前
已完结
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