Lv1
48 积分 2024-01-27 加入
Innovative Use of Wastewater-Extracted Arabinoxylans: Elevating Steamed Bread Texture and Structure
3天前
已关闭
Alleviative effects of chitooligosaccharides on the quality deterioration of frozen dough subjected to freeze–thaw cycles
2个月前
已完结
THE BENEFICIAL ROLE OF PROBIOTIC AKKERMANSIA MUCINIPHILA IN INFLAMMATORY BOWEL DISEASE
4个月前
已完结
Effects of red kidney bean polysaccharide on the physicochemical properties of frozen dough and the resulting steamed bread quality
4个月前
已完结
Multiple metabolite profiles uncover remarkable bioactive compounds and metabolic characteristics of noni fruit (Morinda citrifolia L.) at various stages of ripeness
4个月前
已完结
Removal of fishy flavor in kelp (Laminaria japonica) by natural antioxidant soaking combined with microbial fermentation
4个月前
已完结
Effect of phosphorylated long‐chain inulin on the dough rheology and steamed bread quality
4个月前
已完结
Effects of ultra-high pressure treatment on structure and bioactivity of polysaccharides from large leaf yellow tea
6个月前
已完结
Alleviative effects of chitooligosaccharides on the quality deterioration of frozen dough subjected to freeze–thaw cycles
7个月前
已完结
Plant-based bigels as a novel alternative to commercial solid fats in short dough products: Textural and structural properties of short dough and shortbread
7个月前
已完结
皖公网安备34019202002308
