Lv13
40 积分 2024-09-08 加入
Effect of tea polyphenols on the quality of Chinese steamed bun and the action mechanism
2小时前
待确认
Characterization of the alkali-induced protein cross-linking in buckwheat sourdough steamed bread
15小时前
已完结
Application of steam explosion pretreatment for accelerating the phenolics extraction from pomegranate peel: Mechanism and modeling
3天前
已完结
Effects and underlying mechanisms of insoluble dietary fiber and ferulic acid on the crumb structure of steamed bread
5天前
已完结
Effects of insoluble dietary fiber and ferulic acid on the quality of steamed bread and gluten aggregation properties
5天前
已完结
Influence of ε-poly-l-lysine treated yeast on gluten polymerization and freeze–thaw tolerance of frozen dough
6天前
已完结
Effect of NaHCO3 and freeze–thaw cycles on frozen dough: From water state, gluten polymerization and microstructure
6天前
已完结
Influence of ε-poly-l-lysine treated yeast on gluten polymerization and freeze–thaw tolerance of frozen dough
6天前
已完结
Frozen Sangak dough and bread properties: Impact of pre-fermentation and freezing rate
10天前
已完结
Effects of fish skin collagen peptide on physicochemical properties of frozen dough and quality and antioxidant activity of steamed bread
23天前
已完结
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